Ingredients:
25 g butter
1 large onion, peeled and finely chopped
1 large lettuce,washed and finely shredded
1 L chicken stock
Salt and freshly ground black pepper
50 ml double cream
To finish; 1 x 15 ml spoon finely chopped parsley
Directions:
Heat the butter in a saucepan, add the onion and fry gently until soft, taking care that the onion does not colour. Add the lettuce and cook in the butter for a few minutes, then add the stock and seasoning. Bring to a boil,cover and simmer for about 7 minutes.
Puree the mixture in a blender or pass through a sieve. Return to the saucepan. Bring to a boil, remove from the heat and gradually add the cream.Serve hot sprinkle with chopped parsley.
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