| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Soups |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boston lettuce |
| 1 |
lg |
Onion, finely sliced |
| 2 |
oz |
Butter |
| 2 |
oz |
All-purpose flour |
| 6 |
tb |
Clarified butter |
| 4 |
|
Slices white bread, crusts removed, sliced into cubes |
| 2 |
|
Cloves garlic, crushed and chopped to a pulp |
| 16 |
oz |
Milk |
| 16 |
oz |
Chicken stock |
|
|
Freshly ground salt |
|
|
Freshly ground white pepper |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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