Garden of Friendship - Soups and Salads

Cream of Lettuce Soup Submitted by: Merribuck
2 tablespoons butter 1 tablespoon finely chopped onion 2 tablespoons all-purpose flour 1 pound leaf lettuce, coarsely chopped	4 cups (1 liter) milk or chicken stock 1 cup (250 ml) heavy cream salt and freshly grated pepper to taste a grating of fresh nutmeg
Heat the butter in a heavy pot over moderate heat and saute the onion until tender but not brown, about 5 minutes. Stir in the flour and cook for 3 minutes. Add the lettuce and cook until tender, about 5 minutes. Add the milk and bring to a boil, stirring frequently. Puree in batches in an electric blender or food processor. Return to the pot and stir in the cream, salt, pepper and nutmeg. Serves 4 to 6.

Whistle Stop Cafe Oyster Stew Submitted by: Merribuck
2 12-ounce containers fresh select oysters, including liquor 3 slices bacon, cut into 1" pieces (I used turkey bacon) 2 medium red potatoes, 1/2" dice, boiled until tender, drained 1/2 cup finely chopped onion 1/2 cup finely chopped celery 2 cloves garlic, minced (or more if you're a garlic lover!) 1 14-ounce can creamed corn	3 cups half-and-half (or 2 cups half-and-half and 1 cup milk), pre-warmed 2 tablespoons Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper, or to taste (I use a lot!) several dashes Tabasco sauce, to taste 1/3 cup minced fresh curly parsley, to garnish 1/2 cup minced scallions (both white and green part) to garnish
Drain oysters, reserving liquor. Fry bacon until crisp in a large heavy saucepan. Using a slotted spoon, transfer it to paper towels to drain. Add onion and celery to bacon drippings and saute until tender. Add potatoes, garlic, creamed corn, reserved oyster liquor, half-and-half, Worcestershire, salt, pepper and Tabasco. Bring just to a boil over medium heat, stirring frequently. Add oysters and bacon; cook 3 minutes or until edges of oysters begin to curl. Ladle into soup bowls, sprinkle with parsley and scallions. Yield: 6 servings.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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