Name: Cream of Lettuce Soup
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

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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