1 lb Boston lettuce
1 lg Onion, finely sliced
2 oz Butter
2 oz All-purpose flour
6 tb Clarified butter
4    Slices white bread, crusts
-removed, sliced into cubes
2    Cloves garlic, crushed and
-chopped to a pulp
16 oz Milk
16 oz Chicken stock
Freshly ground salt
Freshly ground white pepper

Thoroughly rinse lettuce and remove cores. Heat a soup
tureen. Place lettuce leaves in a large, dry saucepan
and cook over medium heat for 6 minutes.
Into another pan on low heat, place butter, stir in
onion, and let cook until soft. Stir in flour, making
a roux. Cook 3 minutes while stirring.
Stir milk into roux and half of the chicken stock.
Remove cooked lettuce from pot, puree in a blender and
add to soup. Add rest of chicken stock and cook while
stirring for 7 minutes or until thickened. Season to
taste with salt and pepper. Pour 4 tb clarified butter
into a small frypan and when heated, add cubes of
bread, occassionally shaking pan to prevent them from
getting too brown. Add another 2 tb clarified butter
and garlic cloves.
Drain garlic bread “croutons” on a paper towel. Place
on heated serving dish.
Strain lettuce soup through a sieve into soup tureen
and serve at once with croutons.