2 med. heads lettuce, shredded
1 1/2 c. chicken broth
1 1/2 c. light cream
1/4 c. butter
1 tsp. sugar
1/2 tsp. salt
1/8 tsp. nutmeg
Dash of pepper

In 4-quart kettle, combine shredded lettuce and chicken broth; bring to boil over medium heat. Reduce heat and simmer, covered 10 minutes or until lettuce is soft. In electric blender, place one half lettuce and liquid, cover and blend. Pour into bowl. Repeat with other half. Pour back into kettle. Add cream, butter, sugar, salt, nutmeg and pepper. Cook over medium heat, stirring until butter is melted and soup is hot. Beat mixture with a rotary mixer to make very smooth. Serve.