1 stick butter
1 lg. onion, chopped
1 clove garlic, crushed
1/2 c. flour
3 cans chicken broth (5 1/2 c.)
6 c. chopped lettuce
1 c. half and half
Pepper

Melt butter in large saucepan. Saute onion, garlic until soft. Stir in flour. Gradually add chicken broth, stirring constantly. Add lettuce, simmer 20 minutes whirl mixture in blender until smooth. Return pureed soup to pan. Bring just to boiling. Remove from heat. Stir in cream and pepper. Maybe served hot or chilled.