2 quarts chicken broth
5 cubes chicken bouillon
3 pounds corn
1 cup chopped celery
1 cup chopped green bell pepper
4 leaves lettuce
salt and freshly ground black pepper to taste
In a large bowl, combine broth, bouillon cubes and celery.
Puree soup mix in broth and celery mixture in a blender. Stir in lettuce leaves, salt and pepper. Toss well.