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1995-09-27
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From: ehunt@bsc835.bsc.edu (Eric Hunt)
Newsgroups: rec.food.recipes
Subject: Cream of Lettuce Soup
Date: 24 Dec 1994 00:12:16 -0500
Organization: Express Access Online Communications, Greenbelt, MD USA
Message-ID: <199412161530.AA28295@UUCP-GW.CC.UH.EDU>
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Cream of Lettuce Soup
Categories: Soups
Yield: 4 servings
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
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.
Appeared in Graham Kerr's The Complete Galloping Gourmet Cookbook.