• 2 ounces unsalted butter
• 1 iceberg lettuce, washed and roughly chopped
• 2 salad onions, trimmed and sliced
• 1 Tbs. flour
• 2 cups chicken stock
• 1-1/4 cups light cream
• 1 tsp. coriander
• 1/4 tsp. salt
• 1/4 tsp. pepper

Melt butter in saucepan, add lettuce and salad onions, and cook gently until very soft. Stir in flour, then gradually add stock. Bring to a boil, cover, and simmer for about 10 minutes. Allow soup to cool slightly. Pour into blender and purée until smooth. Return to pan, add cream, coriander, and seasoning. Serve piping hot, garnished, if desired, with light cream, lettuce, and a sprig of coriander.

Per serving: calories 387, fat 35.7g, 81% calories from fat, cholesterol 114mg, protein 6.6g, carbohydrates 12.5g, fiber 3.2g, sugar 8.5g, sodium 467mg, diet points 10.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.6, Fruit: 0.0, Bread: 0.1, Lean meat: 0.4, Fat: 6.9, Sugar: 0.0, Very lean meat protein: 0.0

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