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Spring Lettuce Soup

rhiannonn's picture
Ingredients
  Iceberg lettuce/Romaine - 1 large head, shredded about 8 cups 2 Medium
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Light cream 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Pepper 1 Dash
Directions

MAKING
1) In 4-quart kettle, combine shredded lettuce and chicken broth.
2) Let them boil over medium heat.
3) Lower the heat, cover the pan and simmer, 10 minutes, or just until lettuce is soft.
4) In electric-blender container, place one half lettuce and liquid; cover, and blend at high speed 1 minute.
5) In a bowl, pour the blended mixture.
6) Repeat with remaining lettuce and liquid.
7) Pour back into kettle.
8) Stir in cream, butter, sugar, salt, nutmeg, and pepper to mixture in kettle.
9) Cook over medium heat, stirring, until butter is melted and soup is hot.
10) Using a rotary beater, beat the mixture to make very smooth.

SERVING
11) Serve the soup immediately.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Interest: 
Spring, Everyday
Ingredient: 
Butter
Servings: 
10

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