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Ingredientes
- 1 lb Boston lettuce
- 1 lrg Onion, finely sliced
- 2 ounce Butter
- 2 ounce All-purpose flour
- 6 Tbsp. Clarified butter
- 4 slc white bread, crusts removed, sliced into cubes
- 2 x Cloves garlic, crushed and minced to a pulp
- 16 ounce Lowfat milk
- 16 ounce Chicken stock Freshly grnd salt Freshly grnd white pepper
Direcciones
- 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 min.
- Into another pan on low heat, place butter, stir in onion, and let cook till soft. Stir in flour, making a roux. Cook 3 min while stirring.
- Stir lowfat milk into roux and half of the chicken stock.
- Remove cooked lettuce from pot, puree in a blender and add in to soup. Add in rest of chicken stock and cook while stirring for 7 min or possibly till thickened. Season to taste with salt and pepper. Pour 4 tb clarified butter into a small frypan and when heated, add in cubes of bread, occassionally shaking pan to prevent them from getting too brown. Add in 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 420g | |
| Recipe makes 4 servings | |
| Calories 454 | |
| Calories from Fat 274 | 60% |
| Total Fat 31.17g | 39% |
| Saturated Fat 19.21g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 610mg | 25% |
| Potassium 564mg | 16% |
| Total Carbs 35.06g | 9% |
| Dietary Fiber 3.0g | 10% |
| Sugars 9.27g | 6% |
| Protein 10.22g | 16% |
