Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Boston lettuce
1 lg Onion, finely sliced
2 oz Butter
2 oz All-purpose flour
6 tb Clarified butter
4 Slices white bread, crusts
-removed, sliced into cubes
2 Cloves garlic, crushed and
-chopped to a pulp
16 oz Milk
16 oz Chicken stock
Freshly ground salt
Freshly ground white pepper

Thoroughly rinse lettuce and remove cores. Heat a soup tureen. Place
lettuce leaves in a large, dry saucepan and cook over medium heat for
6 minutes. Into another pan on low heat, place butter, stir in onion,
and let cook until soft. Stir in flour, making a roux. Cook 3 minutes
while stirring. Stir milk into roux and half of the chicken stock.
Remove cooked lettuce from pot, puree in a blender and add to soup.
Add rest of chicken stock and cook while stirring for 7 minutes or
until thickened. Season to taste with salt and pepper. Pour 4 tb
clarified butter into a small frypan and when heated, add cubes of
bread, occassionally shaking pan to prevent them from getting too
brown. Add another 2 tb clarified butter and garlic cloves. Drain
garlic bread "croutons" on a paper towel. Place on heated serving
dish. Strain lettuce soup through a sieve into soup tureen and serve
at once with croutons.

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