1/2 c. butter
1 large chopped onion
1 crushed clove garlic
1/2 c. flour
3 cans chicken broth
1 head fresh chopped lettuce
1 tsp. salt
1/4 to 1/2 tsp. white pepper
1 c. half and half

Sauté in butter the onion and garlic. Add flour and stir in chicken broth. Add lettuce. Cover and cook (simmer) 20 minutes. Cool. Puree in blender or processor 1/4 portion at a time. Return to pot. Add salt and white pepper. Bring to a boil and remove from heat. Stir in half and half.