Cream Of Lettuce Soup
|Butter/Safflower oil||2 Teaspoon|
|Onion||1 Small, chopped|
|Brown rice flour||2 Teaspoon|
|Beef stock base/2 bouillon cubes, in 3/4 cup boiling water / 3/4 cup homemade stock||2 Teaspoon|
|Half and half/Rich milk||2 Cup (32 tbs)|
|Crisp lettuce head||1⁄2 Medium, shredded and cut crosswise to make about 4 cup|
|Grated nutmeg||To Taste|
|Chopped fresh parsley||1 Tablespoon|
Melt butter over medium-high heat.
Saute onion until soft.
Stir in flour.
Dissolve beef stock base in boiling water.
Gradually stir into onion mixture.
Cook, stirring, until thickened and smooth.
Add half and half.
Heat, stirring, to just below boiling point.
Add lettuce to soup.
Stir until lettuce is heated.
Serve immediately, sprinkled generously with chopped parsley.
Serving size: Complete recipe
Calories 832 Calories from Fat 571
% Daily Value*
Total Fat 65 g100%
Saturated Fat 40.2 g201.1%
Trans Fat 0 g
Cholesterol 200.6 mg66.9%
Sodium 1265.6 mg52.7%
Total Carbohydrates 48 g15.9%
Dietary Fiber 6.2 g24.7%
Sugars 8.3 g
Protein 20 g40.5%
Vitamin A 397.8% Vitamin C 123.2%
Calcium 64.5% Iron 20.7%
*Based on a 2000 Calorie diet