Cream Of Lettuce Soup
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Water||3 1⁄2 Cup (56 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Lemon||1 , juiced|
1 Cut the lettuce into quarters, re- move the cores and wash thes leaves. Cook in boiling, salted water for 10 minutes. Drain and then chop roughly.
2 Melt the butter in a saucepan, add the chopped lettuce, put on the lid, then tip it a little and. cook slowly for 5 minutes. Season the lettuce with salt and pepper, add the water and bring to a boil. Cover, lower the heat and simmer for 1 hour. Cool a little.
3 Pour the soup into a blender and blend until smooth, or rub through a strainer. Taste and adjust the seasoning.
4 Chill the soup very well and, just before serving, stir in first the cream and then the lemon juice.
5 Trim the scallions, leaving about 1 inch of the green part still on them. With a pair of kitchen scissors or a sharp knife, cut this green part downward, into as many thin strips as possible. Put 1 onion in the center of each bowl of soup so that the thin strips float.