Ingredients:
2 T butter
1 medium white onion-grated
2 celery stalks-finely diced
2 T flour
4 c half-and-half
1 t salt
1/2 t white pepper
1 lb lettuce leaves- coarsely chopped
1/2 c finely grated Parmesan cheese (for hot soup)
4 scallions, chopped (for cold soup)
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Melt the butter in a large saucepan, at least 5-quart size. Saute the onion and celery until soft. Add the flour and cook, stirring, until the vegetables are coated. Very slowly add the half-and-half, stirring with a wire whisk to blend.
Add the salt and white pepper, then the lettuce.
Reduce the heat to low, cover, and cook, stirring occasionally, until the lettuce wilts down into the liquid.Don't let it boil.
Allow the mixture to cool. Pass it through a food mill or puree it, in batches if necessary, in a food processor. A food mill gives a lighter and, perhaps, more elegant soup, while using a food processor results in a heartier version.
To serve as a hot soup, reheat gently, without boiling, and top with the Parmesan cheese just before serving. As a cold soup, refrigerate for at least 2 hours, stir vigorously with a wire whisk, and top each portion with chopped scallions.
2 T butter
1 medium white onion-grated
2 celery stalks-finely diced
2 T flour
4 c half-and-half
1 t salt
1/2 t white pepper
1 lb lettuce leaves- coarsely chopped
1/2 c finely grated Parmesan cheese (for hot soup)
4 scallions, chopped (for cold soup)
---
Melt the butter in a large saucepan, at least 5-quart size. Saute the onion and celery until soft. Add the flour and cook, stirring, until the vegetables are coated. Very slowly add the half-and-half, stirring with a wire whisk to blend.
Add the salt and white pepper, then the lettuce.
Reduce the heat to low, cover, and cook, stirring occasionally, until the lettuce wilts down into the liquid.Don't let it boil.
Allow the mixture to cool. Pass it through a food mill or puree it, in batches if necessary, in a food processor. A food mill gives a lighter and, perhaps, more elegant soup, while using a food processor results in a heartier version.
To serve as a hot soup, reheat gently, without boiling, and top with the Parmesan cheese just before serving. As a cold soup, refrigerate for at least 2 hours, stir vigorously with a wire whisk, and top each portion with chopped scallions.
