Lettuce Soup--Mexican Recipe

• 4 cups romaine lettuce, very finely chopped
• 1 cup water
• 2 12 cups chicken broth
• 12 cup evaporated milk
• 1 tablespoon onion, chopped well
• 1 tablespoon butter
• 14 teaspoon nutmeg
• 1 12 cups croutons, browned and buttered

1. Cook lettuce in water for a few minutes until the lettuce is tender.
2. (Do not throw away the water).
3. Heat onions in the butter until sauteed, then add to the lettuce mixture.
4. Add chicken broth, evaporated milk and nutmeg to the lettuce mixture, then add salt and pepper to taste.
5. Lower the heat immediately and simmer for 10-15 minutes.
6. Serve topped with browned and buttered croutons (approximately 1/4 cup per serving).

romaine lettuce, water, chicken broth, milk, onion, butter, nutmeg, croutons

Taken from www.food.com/recipe/lettuce-soup-mexican-recipe-182296 (may not work)