Yield: 4 Servings
|1 pounds||Boston lettuce|
|1 large||Onion, finely sliced|
|2 ounces||All-purpose flour|
|6 tablespoons||Clarified butter|
|4 \N||Slices white bread, crusts removed, sliced into cubes|
|2 \N||Cloves garlic, crushed and chopped to a pulp|
|16 ounces||Chicken stock|
|\N \N||Freshly ground salt|
|\N \N||Freshly ground white pepper|
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.