A Spring Soup

One of my favorite spring soups although not made with spring produce is Cream of Lettuce Soup. A find from a cookbook from The Elsah Landing Restaurant. The restaurant is across the river from St. Louis in Illinois and although I've never been to the restaurant, I am always intrigued by restaurant/tea room cookbooks because I feel that the recipes in them are doable and often easy and inexpensive.
This soup is made from a head of iceberg lettuce. It is amazing how quickly iceberg can wilt in the fridge if not treated properly. But chopped and simmered for 15 minutes, it is still crisp.
It's an easy soup to make, makes a great soup for a ladies luncheon and is one dish that guests will definitely remember. It has a subtle flavor and although Husband Jim teases me about it, lady guests really like it.

I sometimes garnish it with whipped cream but this time I chose grated carrot. I like the orange against the pale color of the soup.

Cream of Lettuce Soup
(From The Elsah Landing Restaurant Cookbook)

1 large head iceberg lettuce
4 cups chicken stock
1/4 cup butter
1 cup Carnation evaporated milk or 1 cup light cream
Dash nutmeg
1/2 cup heavy cream, whipped (optional)

Wash and chop lettuce. Combine lettuce with the chicken stock in large pot. Cover and simmer for 15 minutes or until tender. Pour in small quantities into blender jar and blend just until grainy but NOT pureed. It shoould have a sauce texture. Return ot pot.

Add butter and milk or cream. Bring to a simmer. Add nutmeg. Add additional cream if desired.

Garnish each serving with a dollop of whipped cream, if desired. Or you can use grated carrot.