2 T. butter 3 c. chicken broth
1⁄2 c. chopped scallions 1/8 t. white pepper
15 cups chopped lettuce 6 ounces cream cheese
(redleaf, boston, greenleaf, or romaine)
In a large pot melt the butter and sauté the scallions and lettuce
until the lettuce is limp 2-3 minutes. Add the chicken broth and
pepper and simmer for 5 minutes. Season to taste with salt. Add a
dash of lemon juice if desired.
Cool the soup slightly and puree in a food processor, blender or
with an immersion blender. Return the soup to the pot and reheat.
Dice the cream cheese and add to the soup. Heat until melted and serve hot. Sprinkle with a few minced herbs and croutons.