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Large onion - 1 (finely chopped)
Small garlic clove - 1
Butter - 50 gms
Lettuce - 2-3 heads (finely shredded)
Chicken stock - 750 ml
Flour - 37 gms
Single cream - 250 ml
Pinch of nutmeg
Salt and pepper


  • Fry onion and crushed garlic in butter till soft but not brown.
  • Add lettuce and cook, covered, for 10 minutes.
  • Add stock and bring to boil. Reduce heat and simmer for 15-20 minutes.
  • Whisk flour into cream. Add to the soup with the nutmeg, salt and pepper; stir over gentle heat till soup thickens. Cook, stirring, for a further 2-3 minutes.
  • Sieve or liquidize the soup. Reheat and adjust seasoning if necessary.
  • Serve hot or cold, garnished with chopped chives.
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