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.