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Summer Lettuce Soup

Recipe Supplied by: Jenny Webb
Serves: 4 People

1 medium onion peeled and chopped
50 butter
25g flour
450 ml hot chicken stock
300 ml full fat milk
150 gms lettuce, roughly shredded**
salt and pepper to taste

Place the onion and butter in a large oven proof dish, cover with a well fitting lid or cling wrap and cook on HIGH for 2 minutes.
Stir in the flour, then the hot stock, milk and lettuce. Re-cover dish and continue to cook on HIGH for 10 minutes, stirring well, halfway through cooking time, season to taste, then liquidise until smooth.
Serve immediately with croutons
This is a great dish if you have lot's of small different lettuce varieties growing in the garden which give a lovely flavour, Iceberg gives the impression of asparagus and has a milder flavour, but any lettuce can be used, especially if it is at the end of it's life and becoming a bit limp.
This recipe uses a 700watt oven and has been supplied by Jenny Webb



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