Say “soup” and the first thing that comes to mind might be tomato or chicken and noodles or potatoes or beef, but probably not lettuce. Indeed, the idea of cooking lettuce at all might seem like something you’d do when you’ve used up everything else in the fridge and cupboard. Yet lettuce is surprisingly sweet and sensuous prepared this way. And our variation on lettuce soup gets a little extra kick from the addition of lemon and nutmeg.
1 large head lettuce, washed and shredded
1 medium-sized onion, grated
1 teaspoon grated nutmeg
2½ cups chicken stock
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup undiluted evaporated milk
2 tablespoons margarine
2 tablespoons flour
Mix lettuce and onion together in saucepan. Grate in the rind of 1/2 lemon, and squeeze in juice. Add nutmeg, chicken stock, salt and pepper. Bring to a boil, cover pan, and simmer for 15 minutes. Sieve or blend soup, return to pan, and stir in evaporated milk. Reheat to a simmer, and thicken with blended margarine and flour. Serve garnished with parsley, with hot homemade bread on the side. Serves 4.
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