Wash and chop lettuce	Cream of Lettuce Soup

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Cream of Lettuce Soup

Source: The Elsah Landing Restaurant Cookbook, 1981

Yield: 6 servings

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Ingredients

• 1 large head iceberg lettuce

• 4 cups chicken stock

• 1/4 cup butter

• 1 cup Carnation evaporated milk or 1 cup light cream

• Dash nutmeg

• 1/2 cup heavy cream, whipped

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Preparation

Wash and chop lettuce. Combine lettuce with chicken stock in large pot. Cover and simmer for 15 minutes or until tender. Pour in small quantities into blender jar and blend just until grainy but not puréed. It should have a sauce texture. Return to pot.

Add butter and milk or cream. Bring to a simmer. Add nutmeg. Add additional cream if desired.

Garnish each serving with a dollop of whipped cream.