Spring Soup Green Vegetable Lettuce
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
58
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Stir about a cup of chicken stock into the flour to make a smooth paste
2
Bring the remaining stock to a boil, whisk in the flour paste, and continue stirring until the soup thickens
3
Add the leeks, celery and peas with the sugar, salt and pepper
4
Cover the soup and simmer until the vegetables are tender, 15 to 20 minutes
5
Five minutes before the end of cooking, stir in the lettuce
6
Croutons: Trim the crust from the bread and cut it into 1/4 inch dice
7
Heat enough butter or oil in a frying pan so that the croutons will float
8
Fry the croutons over medium heat until they are evenly browned on all sides
9
Remove them with a slotted spoon and drain them on paper towels
10
To serve, taste the soup and adjust the seasoning
11
Spoon it into bowls and serve the croutons separately