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
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.
Stir in flour; cook and stir 1 minute.
Add water and bouillon. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Pour mixture into blender container. Cover and blend on high speed until smooth,
about 30 seconds; pour into saucepan.
Stir in reserved lettuce, half-and-half, salt and pepper. Heat just to boiling.