Cream of Lettuce Soup
|Regular strength chicken broth||4 Cup (64 tbs)|
|Butter lettuce/Green leaf lettuce||4 Cup (64 tbs), chopped (Firmly Packed For Measuring)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Half and half/Light cream||1 Cup (16 tbs)|
|White pepper||To Taste|
|Chopped parsley||1 Tablespoon|
Pour broth into a 3-quart pan; bring to a boil over high heat.
Stir in lettuce; reduce heat, cover, and simmer until lettuce is completely limp (8 to 10 minutes).
Pour lettuce mixture, a portion at a time, into a blender or food processor; add butter and whirl until mixture is smooth.
Return to pan, stir in half-and-half, and heat until steaming.
Season to taste with salt and white pepper, then pour into bowls and garnish with parsley.
Pass lemon wedges to squeeze into soup.