1/2 stick (2 oz) 50 g butter
12 oz (350 g) lettuce leaves, chopped
4 oz (110 g) spring onions, trimmed and chopped
1 tbsp plain flour (All purpose)
2 3/4 cups (21 fl oz) 600 ml chicken stock
2/3 cup (150 ml) 1/4 pint milk
salt and freshly ground black pepper
12 oz (350 g) lettuce leaves, chopped
4 oz (110 g) spring onions, trimmed and chopped
1 tbsp plain flour (All purpose)
2 3/4 cups (21 fl oz) 600 ml chicken stock
2/3 cup (150 ml) 1/4 pint milk
salt and freshly ground black pepper
method
1. Heat the butter in a deep saucepan and cook the lettuce and spring onions until soft.
2. Gradually stir in the flour and pour in the stock.
3. Bring to the boil, cover, lower the heat and simmer for 15-20 minutes.
4. Remove from the heat and leave to cool.
5. Pour into a blender and puree, then return to the saucepan.
6. Pour in the milk and salt and pepper to taste and reheat until hot enough to serve.
2. Gradually stir in the flour and pour in the stock.
3. Bring to the boil, cover, lower the heat and simmer for 15-20 minutes.
4. Remove from the heat and leave to cool.
5. Pour into a blender and puree, then return to the saucepan.
6. Pour in the milk and salt and pepper to taste and reheat until hot enough to serve.
serving amount
serves 4
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