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Cream of Lettuce Soup
(Potage Creme de Laitue)



  • 1 small onion, chopped
  • 1/4 cup butter or margarine
  • 2 large heads Boston lettuce or 2 small bunches romaine, finely chopped
  • 1/4 cup all-purpose flour
  • 3 cups water
  • 1 tablespoon instant chicken bouillon
  • 1 cup half-and-half
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Mint leaves or parsley


  1. Cook and stir onion in butter in 3-quart saucepan over low heat until tender. Reserve 1 cup lettuce; stir remaining lettuce into onion. Cover and cook over low heat until lettuce wilts, about 5 minutes.
  2. Stir in flour; cook and stir 1 minute.
  3. Add water and bouillon. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  4. Pour mixture into blender container. Cover and blend on high speed until smooth, about 30 seconds; pour into saucepan.
  5. Stir in reserved lettuce, half-and-half, salt and pepper. Heat just to boiling.
  6. Garnish with mint.


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