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Chicken Lettuce Soup

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  Lettuce heads 3
  Butter 3 Tablespoon
  Onion/6 to 8 young green onions, finely chopped 1 Small
  Flour 2 Tablespoon
  Chicken stock/Water and cubes 4 Cup (64 tbs)
  Sugar 1⁄2 Teaspoon
  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)
  Salt To Taste
  Pepper To Taste

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 • 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.

Recipe Summary

Side Dish

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