Creamy Romaine Lettuce Soup
romaine lettuce, chopped
heavy cream (may use half and half)
salt and pepper, to taste
1Melt butter in a medium sized sauce pan. Saute onions in butter until tender.
2Add chicken broth to onions and bring to a boil. Stir chopped lettuce into liquid; let cook over low heat for about 10 minutes (or until tender). Remove from heat and let stand until cooled.
3Place lettuce mixture into a blender, half at a time, until all ingredients are completely pureed. Pour, now pureed, lettuce mixture into saucepan over medium heat. ** Do not Boil**
4Add cream and tabasco sauce to taste; salt and pepper may be added for extra flavor. Heat through and serve.
Originally Posted: Fri, Sep 28, 2012