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1. Add butter to stockpot. Melt over low heat. Sauté onion until tender.
2. Stir lettuce (except reserved) into onion. Sauté until lettuce wilts, about 5 minutes.
3. Stir in all-purpose flour and continuing 1 minute.
4. Add water and bouillon granules. Bring to a boil over medium high heat.
5. Boil 1 minute.
6. Remove from heat.
7. Add lettuce mixture to blender in batches. Cover blender tightly. Puree until smooth.
8. Transfer lettuce soup to large bowl.
9. Return soup back to clean stockpot.
10. Stir in half-in-half, salt and pepper.
11. Bring to a gentle boil.
12. Garnish individual servings with mint leaves. |
