br>Add the lettuce and radish leaves to the soup and cook
-4 minutes.
Add lettuce and watercress and cook, stirring
Melt butter in a saucepan over medium heat and sweat onion and garlic for 2-3 mins, until softened. Add lettuce, potatoes and stock and bring to a boil. Reduce heat and simmer for 10-15 mins, until potato is tender. Using a hand blender, puree soup until smooth. Add dill and lemon zest. Season and serve with yogurt and crusty bread.
Wash and spin lettuce and set aside.
In
he marinade.
Shred the lettuce and set aside.
Cook
Saute chopped onions in bottom of a soup pot until golden brown.
Depending on how much soup you want to make, add 2 to 4 quarts of water to the pot.
Add cut up potatoes, again depending on the amount of soup you want and the size of the potatoes (add 2 to 6 more).
After potatoes are thoroughly cooked, mash them while in soup pot.
Add 2 bouillon cubes.
Add torn dark green lettuce leaves to soup.
Cook additional 10 minutes.
Add salt and pepper to taste.
Put romaine lettuce through food processor (or finely
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
Remove stem ends of lettuce.
Heat 2 tablespoons margarine in large saucepan.
Add lettuce and onion; cover and cook until leaves are tender enough to puree.
Puree in blender; rinse pan. Place remaining margarine and oil in pan.
Add flour and cook 4 to 5 minutes, stirring constantly.
Add stock; bring to boil, continuing to stir.
Add puree, salt and pepper.
Remove from heat; dissolve dry milk into liquid milk and heat.
Before serving, beat eggs with milk mixture.
Stir into hot soup and serve.
In soup pot or large saucepan, melt butter.
Add leeks and cook until tender but not brown.
Stir in lettuce and cook until wilted.
Add peas and combine well.
Add stock, parsley, tarragon, chervil, pepper and just a sprinkling of salt.
Bring mixture to a boil; reduce heat and cover and cook until peas are tender, about 30 minutes.
Puree soup in a blender.
Chill thoroughly.
Stir in cream.
Taste and adjust seasoning.
Adjust consistency with additional stock or cream if necessary.
onstantly.
Add torn up lettuce and cut up bacon to
Cook lettuce and water in pressure cooker for 5 minutes.
Heat onion in melted butter until soft over low heat.
Add to lettuce and water.
Add remaining ingredients.
Simmer 10 to 15 minutes. Put croutons on top.
Makes 6 servings.
Cook slowly chopped onion and garlic in oil until soft but not brown.
Wash lettuce, tear leaves in small pieces, add to cooked onions and cook about 10 more minutes.
Add salt, pepper, water and simmer 15 minutes.
Add lemon juice and simmer 5 more minutes.
Meanwhile, beat yolk in large serving bowl and add cream.
Pour soup very slowly, drop by drop, over egg mixture stirring vigorously to prevent curdling.
Do not cook again. Sprinkle chopped parsley on top.
Cook onion gently in butter.
Add stock and peas, simmer until peas are tender.
Add lettuce and cook until wilted.
Add milk and puree until smooth.
Reheat in pan, season with salt and pepper.
Serve with a swirl of cream and chopped mint.
Blend lettuce, bouillon cubes and water in blender until smooth.
In saucepan, melt butter; add onion and cook until tender. Remove onion from pan.
To butter in pan, add cornstarch, salt, pepper and nutmeg.
Mix well.
Remove from heat; gradually stir in milk, keeping smooth.
Cook over medium heat, stirring constantly, until mixture comes to a boil and boils for 1 minute.
Stir in lettuce mixture.
Add cooked onion and heat to serving temperature. Serves 4 to 6.
Melt butter in heavy saucepan.
Add onion and leek; saute for 5 minutes without letting them brown.
Stir in flour, combining it well with onion and leek.
Add lettuce, frozen peas and chicken broth.
Season with salt and pepper.
Bring to boiling; simmer for 3 minutes.
Remove from heat.
Cool a little. Blend in the cream. Puree in blender.
Return to saucepan.
Reheat to serve, or serve well chilled, with a dollop of sour cream, if you wish.
Saut in butter the onion and garlic.
Add flour and stir in chicken broth. Add lettuce. Cover and cook (simmer) 20 minutes. Cool. Puree in blender or processor 1/4 portion at a time.
Return to pot. Add salt and white pepper. Bring to a boil and remove from heat. Stir in half and half.
Chop lettuce very fine.
Chop celery, onion and green pepper any size you like.
I use a food processor.
Cook until vegetables are tender in canned chicken stock.
I use broth that is 1/3 less salt.
You can add pasta or noodles, also.
Melt butter in pan add potato and onion then cook for 3 minutes until soft.
Add peas and stock bring to the boil then cover and simmer for 25 minutes.
Add lettuce and cook uncovered for a further 5 minutes.
Blend until smooth.
Return to pan add spring onion and radishes then season to taste.
Cook gently for 5 minutes then add cream and chopped parsley.
Stir and Serve.
Cook onion in butter till soft.
Add lettuce, then flour, then broth.
Boil 1 minute, stirring.
Pour in blender and add milk, salt& pepper, nutmeg, and paprika.
Blend for a minute, then return to pot and reheat.