Spicy Creole rice soup with shredded lettuce and green peas.

Creole Rice Soup

4 tablespoons butter
1 onion, chopped
1/4 teaspoon ground black pepper
2 cups chopped green onions
2 garlic cloves, crushed
2 tablespoons chopped flat-leaf parsley
4 tablespoons all-purpose flour
6 cups vegetable or chicken broth
2 cups shredded lettuce
1 cup cooked rice
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon liquid hot pepper sauce
1 cup loose-pack frozen peas

1. Melt butter in a saucepan. Add chopped onion and cook over low heat until tender.
2. Stir in pepper, 2 cups chopped green onions, and crushed garlic cloves, and saute for about 2 minutes.
3. Stir in chopped parsley. When mixed, sprinkle in flour. Cook the flour, stirring constantly, for 3 to 4 minutes.
4. Slowly add broth, stirring until smooth. Bring the soup to a simmer and cook for 10 minutes.
5. Add shredded lettuce, cooked rice, salt, pepper, liquid hot pepper sauce, and peas. Heat through, cooking no longer than 3 minutes.

Makes 6 servings.