783. AMUSE BOUCHE of SUMMER SALAD SOUP with BACON BATONS

quantities for six, dependent upon serving size

onion, finely chopped
butter
Little Gem lettuce hearts, coarsely chopped
a bunch of watercress, finely chopped
1/2 pint of milk
bacon, one rasher per person
olive oil

Fry a finely chopped onion in butter till transparent. Add two Little Gem lettuce hearts. Fry till softened. Add a bunch of watercress; fry until wilted. Pour in half a pint of milk. cook for a few minutes on a low heat. Blend mixture until fairly smooth. Allow to cool. Chill. Fry dry cured bacon in olive oil. Dry on paper towel and cut into batons.


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