Chilled Iceberg Soup
Jenny Smith
Prep: 10min
Cook: 10min
Total: 20min
Yield: 6-8 servings
Dish: Soups
Cuisine: Soups
Ingredients
- 1 iceberg lettuce
- 50g butter
- 2 cups of chicken stock
- Salt and white pepper to taste
- 1 x 375ml can of evaporated milk
- Chives for serving
Method
- Shred iceberg and dice into smaller pieces
- In a heavy bottom pot melt butter and fry iceberg for 2 minutes until soft
- Add chicken stock and simmer for 10 minutes until cooked
- Stir through 1 can of evaporated milk
- Season to taste
- Let cool and blend into a smooth soup
- Chill in the fridge for 2 hours and serve with finely diced chives on top
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Keywords: Chilled Iceberg Soup, Chilled Iceberg Soup