Lettuce Soup--Mexican Recipe

Okay, I know it sounds nasty, but I promise that it isn't. A missionary friend brought this recipe back from a little town in Mexico where they were building houses. At first I thought "no way am I eating that", but once I tried it, I was surprised and pleased!

• Ready In: 45 mins
• Serves: 6

Ingredients

• 4  cups romaine lettuce, very finely chopped
• 1  cup water
• 2 1⁄2 cups chicken broth
• 1⁄2 cup evaporated milk
• 1  tablespoon onion, chopped well
• 1  tablespoon butter
• 1⁄4 teaspoon nutmeg
• 1 1⁄2 cups croutons, browned and buttered

Directions

1. Cook lettuce in water for a few minutes until the lettuce is tender. (Do not throw away the water).
2. Heat onions in the butter until sauteed, then add to the lettuce mixture.
3. Add chicken broth, evaporated milk and nutmeg to the lettuce mixture, then add salt and pepper to taste.
4. Lower the heat immediately and simmer for 10-15 minutes.
5. Serve topped with browned and buttered croutons (approximately 1/4 cup per serving).