Cream of lettuce soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boston lettuce |
| 1 | large | Onion, finely sliced |
| 2 | ounces | Butter |
| 2 | ounces | All-purpose flour |
| 6 | tablespoons | Clarified butter |
| 4 | Slices white bread, crusts removed, sliced into cubes | |
| 2 | Cloves garlic, crushed and chopped to a pulp | |
| 16 | ounces | Milk |
| 16 | ounces | Chicken stock |
| Freshly ground salt | ||
| Freshly ground white pepper | ||
Directions
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.