Cream of Lettuce Soup

Ingredients -

1 small Onion, chopped 1/4 cup Butter 2 large heads Boston Lettuce, finely shredded (reserve 1 cup) 1/4 cup All-Purpose Flour 3 cups Cold Water 1 tablespoon Instant Chicken Bouillon 1 cup Half-and-Half 1/2 teaspoon Salt 1/8 teaspoon Pepper Mint Leaves

Preparation:

1. Add butter to stockpot. Melt over low heat. Sauté onion until tender. 2. Stir lettuce (except reserved) into onion. Sauté until lettuce wilts, about 5 minutes. 3. Stir in all-purpose flour and continuing 1 minute. 4. Add water and bouillon granules. Bring to a boil over medium high heat. 5. Boil 1 minute. 6. Remove from heat. 7. Add lettuce mixture to blender in batches. Cover blender tightly. Puree until smooth. 8. Transfer lettuce soup to large bowl. 9. Return soup back to clean stockpot. 10. Stir in half-in-half, salt and pepper. 11. Bring to a gentle boil. 12. Garnish individual servings with mint leaves. Soup Making Tip Storing Leafy Greens Remove excess moisture from leafy greens by blotting them dry with paper towels and placing them in dry plastic bags. Store loosely wrapped in the refrigerator. Soup Making Tip Buying Vegetables Understanding the difference in flavors and textures when buying varying sizes of vegetables is very important to cooking and soup-making.

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