Creamy Shrimp and Lettuce Soup

Directions

1. Chill shrimp in can. Trim lettuce; remove the core and cut in quarters. Place in a soup kettle with onion and 2 cups water.
2. Cover and cook rapidly 5 minutes or until lettuce is wilted. Drain, reserving cooking water. To the water add butter and chicken bouillon cubes. Set aside.
3. Puree lettuce and onion in a blender; add the seasoned lettuce water, cream, seasonings shrimp and shrimp liquid from the can. Heat but do not boil.