Puree of Lettuce Soup

2 tbsp. butter or margarine

2 tbsp. sliced green onion

4 cup sliced leaf lettuce

2 cans (103/4 oz. each) condensed Creamy Natural spinach soup

1 soup can milk

1 cup chicken broth

In 2-quart saucepan over medium heat, in hot butter, cook onion until tender. Add lettuce; continue to cook, stirring constantly, until lettuce is wilted. Stir in soup; gradually stir in milk and broth. Heat thoroughly, stirring occasionally. In covered blender container or food processor, blend 1/2 of the soup mixture at a time until smooth.

Makes 5-1/2 cups or 6 servings.

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Cajun Country -- New Iberia, Louisiana