 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 large head lettuce |
1 quart chicken stock |
1 thin slice onion |
1 thin slice green pepper |
1 small carrot, sliced |
1 teaspoon salt |
1/8 teaspoon white pepper |
2 tablespoons all-purpose flour |
1/4 cup water |
cheese crackers (optional) |
Directions:
1. Shred lettuce; divide in half. Place one half of shredded lettuce, chicken stock, onion, green pepper, and carrot in a large Dutch oven, reserving remaining half of lettuce. Bring to a boil. Reduce heat; cover and simmer 30 to 40 minutes. Remove from heat, and let cool. Strain, reserving stock in Dutch oven; discard vegetables.
2. Add salt, pepper, and reserved uncooked lettuce to stock. Cover and simmer 30 minutes.
3. Combine flour and water; stir well to make a paste, and add to soup, stirring well. Cook 5 minutes. Serve warm in soup bowls with cheese crackers, if desired.
|
|