4 shallots, chopped

1/4 cup (60 ml) long grain rice

2 tablespoons (30 ml) olive oil

4 cups (1 litre) chicken broth

2 cloves garlic, finely chopped

1 romaine lettuce, washed and coarsely chopped

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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