4 c. chicken stock or regular strength canned chicken broth
4 c. firmly packed chopped butter lettuce or green leaf lettuce
1/4 c. butter
1 c. half & half (light cream)
Salt and white pepper
Chopped parsley
Lemon wedges

Pour stock into a 2 1/2 or 3-quart pan; bring to a boil over high heat. Stir in lettuce; reduce heat, cover, and simmer until lettuce is completely limp, 8 to 10 minutes.

Whirl lettuce mixture, a portion at a time, with butter in a food processor or blender until smooth. Return to pan, stir in half & half, and heat, stirring constantly, until steaming. Season to taste with salt and pepper. Garnish with parsley; pass lemon wedges at the table to squeeze into individual servings. Makes about 6 servings.