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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesChilled Lettuce Soup
Ingredients
Serves: 4
225 Gram Lettuce leaves, shredded (8 oz) 25 Gram Butter (1 oz) 1 Onion, chopped 25 Gram Plain flour (1 oz) 300 ml Chicken stock, or vegetable stock (1/2 pint) Salt and freshly ground pepper Grated nutmeg 450 ml Milk (3/4 pint) Method
Wash the lettuce leaves and blanch for 5 minutes. Drain and rinse under cold water.
Melt the butter in a large saucepan, saut� the onion until soft. Add the flour and cook for a minute. Add the stock, most of the lettuce, seasoning and nutmeg. Bring to the boil. Cool slightly and liquidise. Pour in the milk and mix well. Add the remaining lettuce shreds and chill. Serve garnished with croutons.
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