Lettuce Soup

Oxmoor House
1 1/2 quarts


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1 large head lettuce
1 quart chicken stock
1 thin slice onion
1 thin slice green pepper
1 small carrot, sliced
1 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons all-purpose flour
1/4 cup water
Cheese crackers (optional)


Shred lettuce; divide in half. Place one half of shredded lettuce, chicken stock, onion, green pepper, and carrot in a large Dutch oven, reserving remaining half of lettuce. Bring to a boil. Reduce heat; cover and simmer 30 to 40 minutes. Remove from heat, and let cool. Strain, reserving stock in Dutch oven; discard vegetables.

Add salt, pepper, and reserved uncooked lettuce to stock. Cover and simmer 30 minutes.

Combine flour and water; stir well to make a paste, and add to soup, stirring well. Cook 5 minutes. Serve warm in soup bowls with cheese crackers, if desired.

Created date

February 2010