• 1/4 cup of finely chopped onion
• 1 medium chopped leek (white part only)
• 3/4 cup of water
• 1 1/2 cups of frozen green peas
• 1 branch of celery diced finely
• 1 large head of lettuce cut into thin strips
• 2 1/2 tablespoons of butter
• 2 1/2 tablespoons of flour
• 4 cups (around 1 litter) of chicken broth
• 2 teaspoons salt
• 1 teaspoon of pepper
• 1 tablespoon of parsley
• 1/2 teaspoon thyme
• 2 tablespons of fresh basil or 2 1/2 ml dried
• 1/4 cup of cream 15% or 35%

1. In a large pot, put the onion, the leek, the celery and green peas in water. Heat to boiling. Reduce heat, cover and let simmer 10 minutes. Add a little water if necessary. Add lettuce, spices and continue cooking covered so that all ingredients becomes tender about 15 minutes and reduce in purée in the blender.
2. Heat the butter in the same pot. Add the flour and pour in the chicken broth, mix well, remove from heat, add the vegetable puree.
3. Continue cooking at medium heat, stirring constantly until slightly thickened. Reduce heat and add the cream gradually to necessity, stir and heat without boiling.

6 Servings
In a small country restaurant, I tasted a cream of lettuce. I even hesitated before ordering, but it was such a delight! So I reproduce this recipe and very pleased to offer it. When I receive my guests they suggest me often to prepare this recipe: taste very refined, Franden!!

* For the video I took a small mixer but normally I take the blender.