Abbeydale House
Bed and Breakfast Inn

Surrey, British Columbia, Canada

Specialty Recipe

Lettuce Soup

Great summer appetizer. Can be served hot or chilled.

Ingredients

1 large head Romaine lettuce, about 1 pound (all leaves including outer ones)

2 cups milk

2 chicken stock cubes (Knorr) dissolved in 2 cups boiling water

1/4 cup butter

1 Tablespoon cornstarch dissolved in 3 Tablespoons cold water

1/4 cup lemon juice

Melt butter in large pan. Add torn lettuce leaves. Toss in butter on low heat until leaves are wilted. Add milk and chicken stock. Bring almost to a boil. Allow to cool, then puree in blender until no lettuce pieces remain. Return to pan and bring to a boil. Add lemon juice and cornstarch to thicken. Simmer for 3 minutes.

Soup can be served immediately, but best flavor develops if left overnight in the refrigerator. From here, it can be served chilled or reheated and served hot.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)