Lettuce soup
Instructions
Wash away the salad and cut it into thin strips.
Dry chopped onion with butter, Add flour, mix and when it starts to pick up color, pour in, little by little, the boiling broth.
Bring to a boil, then add the lettuce and cook for about 15 minutes to fire.
Season with salt and serve with croutons and Parmesan cheese.
Ingredients and dosing for 4 persons
- 2 heads of romaine lettuce salad
- 120 cl of meat broth
- 1 onion
- 50 g of butter
- 1 tablespoon of flour
- 50 g of grated parmesan cheese
- Salt
- 120 g of golden in butter croutons