Cream Of Lettuce Soup Recipe

Cream Of Lettuce Soup Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1 lbs: Boston lettuce,
1 large: Onion, finely sliced
2 ounce: Butter,
2 ounce: All-purpose flour,
6 tbsp: Clarified butter,
4 Slices: white bread, crusts removed, sliced into cubes
2 Cloves: garlic, crushed and chopped to a pulp
16 ounce: Milk,
16 ounce: 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.


Source from luhu.jp