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Lettuce Soup Rose-Marie Klipstein One head iceberg lettuce, washed, not dried, leaves separated 3 Tbsp. butter 2 slices onion 3 Tbsp. flour 3 cups milk 2 large chicken bouillon cubes 1 tsp. thyme ¼ tsp. nutmeg Steam the lettuce until wilted, 6 - 10 minutes. In a big pot, melt the butter; sauté the onion slices till soft; add flour and cook for 3 minutes. Add milk and water, the buillon cubes, thyme and nutmeg. Bring it to a boil. When cool, blend/puree the soup, alternating drained lettuce and liquid, to the desired consistency. Enjoy hot or cold. |
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