Side Pannel
Cream of Lettuce Soup
Ingredients List
- 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
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.
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.
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