Chicken Lettuce Soup
|Onion/6 to 8 young green onions, finely chopped||1 Small|
|Chicken stock/Water and cubes||4 Cup (64 tbs)|
|Parsley sprigs/1 tablespoon dried parsley||4|
|Mint/1 teaspoon chopped mint||2|
|Milk||1 Cup (16 tbs)|
|Heavy cream||6 Tablespoon|
|Chopped mint/Parsley||2 Teaspoon|
|Croutons||1 Cup (16 tbs)|
Chop well-washed lettuces coarsely.
Melt butter; soften lettuce and onion gently in covered pan 5 to 6 minutes without browning.
Sprinkle in flour; blend smoothly.
Add stock, seasoning, sugar, parsley, and mint.
When smooth, bring to boil; stir constantly.
Reduce heat; simmer 15 minutes.
Put into electric blender; blend until smooth, or put through food mill or fine sieve.
Reheat in clean pan.
Meanwhile, heat milk in another pan; add when â€¢ on point of boiling.
This lightens texture of soup.
Adjust seasoning to taste.
If serving hot, pour into soup cups.
Put large spoonful of cream and a few croutons on top of each cup.
Sprinkle with mint.
If serving cold, add a little more seasoning; chill thoroughly.