Lettuce Soup....The Blender Way

Bev B.


4 C packed shredded iceberg lettuce (about 1 medium head)
2 chicken bouillon cubes, crumbled
3/4 C water
2 TBSP lemon juice
2 TBSP butter
1 small onion, peeled and sliced thin and separated into rings
2 TBSP cornstarch
1/2 tsp salt
1/4 tsp white pepper
dash of nutmeg
2 C milk
1/4 C white whine



Blend lettuce, bouillon cubes, water and lemon juice in electric blender until smooth.  In saucepan melt butter; add onion and cook gently until tender but not brown; remove onion from pan.


To butter in pan, add cornstarch, salt, pepper and nutmeg, mix well; remove from heat; gradually stir in milk, keeping smooth.  Cook over medium heat, stirring constantly, until mixture comes to a boil and boils 1 minute.


Stir in lettuce mixture and wine.  Add cooked onion and heat to serving temperature.


Makes 4-6 servings.