Asparagus And Lettuce Soup

Ingredients

• 60 asparagus spears
• 1 head cabbage lettuce
• 2 quarts water
• 1 ounce butter
• 6 medium onions
• 1 sprig mint
• 1 tablespoon sago
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2-3 drops spinach extract

Method

1. 1 Dissolve butter in a large saucepan over medium heat.
2. 2 Add shredded lettuce, salt, pepper, mint, sliced onions, water, and the green stalks of the asparagus (reserve 30 tops).
3. 3 Boil for one hour, then stir in sago and boil uncovered for another 30 minutes, stirring frequently.
4. 4 Boil the reserved 30 asparagus tops separately in salted water until tender.
5. 5 Strain the soup through a fine sieve, pressing the pulp with a wooden spoon into a hot tureen.
6. 6 Add the cooked tops and spinach extract to the soup and serve immediately.