1 head Boston lettuce, washed and coarsely chopped
1/4 cup (60 ml) 15% thick cream
Salt and pepper
In a saucepan, sauté the shallots and rice in the oil for about 5 minutes.
Add the chicken broth, garlic and lettuce. Bring to a boil. Cover, reduce the heat and simmer for 20 minutes.
Purée in the blender and return to the pan. Add the cream and stir until warm. Season with salt and pepper.
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