Lettuce soup recipe
Lettuce Soup recipeThis article was published by: Matthew
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- 1 large head Romaine lettuce, about 1 pound (all leaves including outer ones)
- 2 cups milk
- 2 chicken stock cubes (Knorr)dissolved in 2 cups boiling water
- 1/4 cup butter
- 1 Tablespoon cornstarch dissolved in 3 Tablespoons cold water
- 1/4 cup lemon juice
Great summer appetizer. Can be served hot or chilled.
Melt butter in large pan. Add torn lettuce leaves. Toss in butter on low heat until leaves are wilted. Add milk and chicken stock. Bring almost to a boil. Allow to cool, then puree in blender until no lettuce pieces remain. Return to pan and bring to a boil. Add lemon juice and cornstarch to thicken. Simmer for 3 minutes.
Soup can be served immediately, but best flavor develops if left overnight in the refrigerator. From here, it can be served chilled or reheated and served hot.
Reference: Lettuce soup recipe
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