Cream of Lettuce Soup
Try this Cream of Lettuce Soup recipe, or contribute your own. "Chicken" and "Soups" are two of the tags cooks chose for Cream of Lettuce Soup.
Yield: 4 Servings Ready in 1 hours
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Cream of Lettuce Soup Preparation
Thoroughly rinse lettuce and remove cores. Heat a soup tureen. Place lettuce leaves in a large, dry saucepan and cook over medium heat for 6 minutes. Into another pan on low heat, place butter, stir in onion, and let cook until soft. Stir in flour, making a roux. Cook 3 minutes while stirring. Stir milk into roux and half of the chicken stock. Remove cooked lettuce from pot, puree in a blender and add to soup. Add rest of chicken stock and cook while stirring for 7 minutes or until thickened. Season to taste with salt and pepper. Pour 4 tb clarified butter into a small frypan and when heated, add cubes of bread, occassionally shaking pan to prevent them from getting too brown. Add another 2 tb clarified butter and garlic cloves. Drain garlic bread "croutons" on a paper towel. Place on heated serving dish. Strain lettuce soup through a sieve into soup tureen and serve at once with croutons.
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