2 tbsp. water
2 tbsp. butter
1 lb. head lettuce, rinsed and core removed
1 lg. onion, sliced
1 clove garlic, minced
1/4 c. flour
2 c. milk or 1 c. water and 1 c. canned milk
2 c. chicken stock
Salt and white pepper preferably freshly ground

Separate freshly rinsed leaves. Place in large pot. Add water. Cook over medium heat, covered, for 6 minutes.

Place butter in another pan on low heat. Cook onion and garlic until soft, about 5 minutes. Stir in flour making a roux. Cook 3 minutes stirring, do not burn.

Add milk into roux and half of the stock.

Remove cooked lettuce and puree in blender. Add to soup pot with remaining stock and cook stirring for 2 minutes until thickened. Season to taste with salt and pepper. Serve at once with a dusting of dill weed.