Chilled Iceberg Soup

Jenny Smith
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

  1. Shred iceberg and dice into smaller pieces
  2. In a heavy bottom pot melt butter and fry iceberg for 2 minutes until soft
  3. Add chicken stock and simmer for 10 minutes until cooked
  4. Stir through 1 can of evaporated milk
  5. Season to taste
  6. Let cool and blend into a smooth soup
  7. 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