Chilled Lettuce Soup

Ingredients

• 2 tablespoons butter
• 1 large onion, sliced
• Salt
• ground pepper
• 2 to 3 heads romaine lettuce, cut into thin ribbons
• 2 cups chicken stock
• ½ to 1 cup cream or half-and-half
• Small croutons or crumbled bacon for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    329 calories; 24 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 9 grams protein; 80 milligrams cholesterol; 585 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Put butter in a medium saucepan over medium heat; when it melts, add onion and sweat for about 2 minutes or until it begins to soften; sprinkle with salt and pepper. Add all but a couple of handfuls of the lettuce to the pan, reserving the rest for garnish, and cook until it wilts. Add stock, turn the heat to medium-high and bring liquid to a boil; lower heat to medium and cook until lettuce is very soft, about 5 minutes.
2. Put cooked lettuce in a blender and add 2 cups of ice water. Purée mixture until smooth, then put in a large bowl and refrigerate for at least an hour.
3. Once soup is chilled, add cream or half-and-half to taste and sprinkle with salt and pepper. Finely chop reserved lettuce and put about 1/4 cup in each bowl and ladle soup on top. Garnish with croutons or bacon.