Ingredients

2 heads of iceberg lettuce, quartered with hard core removed

1 tablespoon olive oil

4 tablespoon butter

1/2 cup trimmed and chopped scallatiouns

1 freshly chopped parsley

1 tablespoon all purpose flour

2and one half freshly ground black pepper

1/2 ground light cream

1/4cayenne pepper or to taste

thick slice bread stale 2 days old

parsley sprigs to garish

method

Bring a large saucepan to the boil and blanch the lettuce leaves for 3 minutes . drain and dry through 3/4 minutes .

Drain and dry thoroughly on absorbent paper towels . Stir in the flour and cook for 1 minute , then gradually pour in the stock , stairing throughout .

Bring to a boil and cook and season to taste with salt and season to taste with salt and pepper . Reduce the heat cover and simmer gently for 15minutes until soft .

Allow the soup to cool slightly , then either stain and puree in the blender . Alternatively leave the soup gradually add more seasoning if desires , then add the cayenne pepper

Arrange the slices of ciabatta bread in a large soup dish or individual bowls , and pour the soup over the bread . Garish with sprigs of parsley and serve individually .

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