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serves 6
Cream
of chicken and lettuce soup
4 ounces onions
4 ounces leeks
5
ounces butter
5 ounces flour
2 1/2 quarts chicken stock
1 pound
Boston lettuce
1 cup milk
1/2 cup cream
4 ounces cooked shredded
lettuce
1/2 cup cooked rice
In a soup pot, cook the onions, leeks
in the butter for 5 minutes. Mix in the flour and cook for 5 minutes.
Mix
in with a whip the chicken stock and add the lettuce.
Cover and simmer
until cooked. Puree and strain.
Stir in the milk and cream. Heat in a
double boiler.
Before serving add the cooked and shredded lettuce and rice.
