Give this soup a try, I'm sure you will be pleasantly surprised.
1/4 cup butter 1 large lettuce, about 1 lb in weight (all leaves including outer ones), rinsed and spun dried 2 cups milk 2 chicken stock cubes, dissolved in 2 cups boiling water - even better if stock is home-made 1 Tbs cornstarch dissolved in 3 Tbsp cold water 1/4 cup lemon juice Cream for swirling just before serving
Melt butter in large pan. Add torn lettuce leaves. Toss in butter on low heat until leaves are wilted. Add milk and chicken stock. Bring almost to a boil. Allow to cool, then puree in blender until no lettuce pieces remain. Return to pan and bring to a boil. Add lemon juice and cornstarch or instant potato granules to thicken. Simmer for 3 minutes. Soup can be served immediately, but the flavour develops if left overnight in the refrigerator. From here, it can be served chilled or reheated and served hot.
Note: Add a handful of frozen peas a few minutes before pureeing to make a slightly sweeter, pleasant change.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!