Ingredients
- 3 to 4 cups lettuce leaves or 1 head lettuce
- 1 cup finely sliced onions or whites of leeks
- 1 cup julienned celery or fennel
- 1/2 cup julienned carrots
- 4 tablespoons butter
- 2 tablespoons flour
- 6 cups chicken or beef broth
- Salt
- Freshly-ground pepper
- 1/2 cup grated Parmesan cheese
Directions
Wash the lettuce and finely slice it, and then set it aside. Saut the onions or leeks, the celery or fennel, and the carrots in the butter until they are barely wilted. Stir in the flour and cook for two to three minutes. Add the broth, bring the mixture to a boil, and boil gently for ten minutes. Then, add the lettuce and cook for five to eight minutes longer or until the lettuce is tender. Season with salt and pepper. Serve with the Parmesan cheese on the side. This serves four to six people. Option: Add 1/4 cup rice or small pasta along with the broth.
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Submitted 6/13/05.
Source: http://www.vt-world.com/Archive/1997/July_9_1997/Food.htm
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Lettuce Soup