Lettuce Soup

• 1 large head lettuce
• 1 quart chicken stock
• 1 thin slice onion
• 1 thin slice green pepper
• 1 small carrot, sliced
• 1 teaspoon salt
• 1/8 teaspoon white pepper
• 2 tablespoons all-purpose flour
• 1/4 cup water
• Cheese crackers (optional)

1. Shred lettuce; divide in half. Place one half of shredded lettuce, chicken stock, onion, green pepper, and carrot in a large Dutch oven, reserving remaining half of lettuce. Bring to a boil. Reduce heat; cover and simmer 30 to 40 minutes. Remove from heat, and let cool. Strain, reserving stock in Dutch oven; discard vegetables.
2. Add salt, pepper, and reserved uncooked lettuce to stock. Cover and simmer 30 minutes.
3. Combine flour and water; stir well to make a paste, and add to soup, stirring well. Cook 5 minutes. Serve warm in soup bowls with cheese crackers, if desired.

head lettuce, chicken, thin slice onion, thin slice green pepper, carrot, salt, white pepper, flour, water, crackers

Taken from www.myrecipes.com/recipe/lettuce-soup (may not work)