Cream Of Lettuce Soup

• 1 lb. leaf lettuce
• 4 tsp. grated onion
• 3 Tbsp. margarine
• 2 eggs
• 1/4 c. milk (room temperature)
• 3 Tbsp. flour
• 2 Tbsp. non-fat dry milk
• 1 tsp. salt
• 1/4 tsp. pepper
• 3 to 4 c. chicken stock
• 1 Tbsp. oil

1. Remove stem ends of lettuce.
2. Heat 2 tablespoons margarine in large saucepan.
3. Add lettuce and onion; cover and cook until leaves are tender enough to puree.
4. Puree in blender; rinse pan. Place remaining margarine and oil in pan.
5. Add flour and cook 4 to 5 minutes, stirring constantly.
6. Add stock; bring to boil, continuing to stir.
7. Add puree, salt and pepper.
8. Remove from heat; dissolve dry milk into liquid milk and heat.
9. Before serving, beat eggs with milk mixture.
10. Stir into hot soup and serve.

leaf lettuce, onion, margarine, eggs, milk, flour, nonfat dry milk, salt, pepper, chicken stock, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=427886 (may not work)