May 05, 2014


Lettuce - 2-3 heads
Onion - 1 (finely chopped)
Flour -2 tbsp
Butter - 3 tbsp
Chicken stock or water - 4 cups
Salt and pepper to taste
Sugar - 1/2 tsp
Parsley - 3-4 springs
Mint leaves - 1 tsp (chopped)
Creamy milk - 1 cup

For Garnishing:
Heavy cream - 4 tbsp
Mint or parsley - 2 tsp


  • Wash and chop lettuce coarsely.
  • Melt butter, cook lettuce, onions gently in covered pan for 5-6 minutes without browning.
  • Sprinkle in flour, blend smoothly. Add stock,seasoning, sugar, parsley and mint. When smooth, bring it to boil, stir constantly. 
  • Reduce heat, simmer 15 minutes. Put it into blender and blend until smooth.
  • Reheat in another pan. Meanwhile, heat milk in another pan, add when on point of boiling. This lightens the texture of soup.
  • Adjust seasoning to taste.
  • If serving hot, pour into soup bowls, garnish with cream and croutons. Sprinkle with mint.
  • If serving cold, pour chilled soup into bowls, garnish with whipped cream and mint leaves.

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