65 g/2 1/2 oz butter, plus extra for greasing 4 lettuce heads, shredded
1 tablespoon plain flour 1 litre/1 3/4 pints Meat Stock
4 home-made bread slices, toasted 100 g/3 1/2 oz Emmenthal cheese, grated
1 tablespoon chopped fresh flat-leaf parsley salt and pepper


1.Melt the butter in a small saucepan, add the lettuces and cook over a low heat, stirring occasionally, for 30 minutes.
2.Season with salt and pepper and stir in the flour. Gradually stir in the stock and simmer for 40 minutes over a low heat. Preheat the oven to 180°C/350°F/ Gas Mark 4.
3.Grease an ovenproof soup tureen or dish with butter. Place the toast in the prepared dish, sprinkle with the Emmenthal and ladle in the soup.
4. Cook in the oven for 10 minutes. Sprinkle with the parsley and serve.

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