Cream Of Lettuce Soup

Ingredients

• 1 quart chopped lettuce
• 2 1/2 cups stock (or water)
• 2 tablespoons onion
• 2 tablespoons fat
• 2 tablespoons flour
• 2 1/2 cups hot milk
• 1 3/4 teaspoons salt
• 1/8 teaspoon pepper

Instructions

1. Use the coarse outside leaves of a head of lettuce for soup, reserving the heart leaves for salad. A few left-over leaves of cress, endive, or other leaves may be utilized. Chop very fine. Add stock (or water) and minced onion, and cook twenty minutes. Cream together butter, or other fat, and flour. Stir into hot milk and cook thirty minutes in double boiler. Add lettuce mixture and seasonings, bring to boil and serve at once. Servings, 6.