Lettuce & herb soup+

4 Servings

Ingredients

Quantity Ingredient
1 cup White wine
1 cup Water
4 smalls Heads
2 cups Stale French bread -- cubed
2 cups Buttermilk
2 Cloves garlic -- chopped
4 teaspoons Scallions -- minced
4 tablespoons Fresh oregano -- chopped
4 teaspoons Fresh rosemary -- chopped
4 teaspoons Fresh thyme -- chopped
½ cup Fresh basil -- chopped
4 teaspoons Fresh lemon juice
1 teaspoon Kosher salt plus more to
Taste
Ground black pepper to
Taste
Boston lettuce -- cored

Directions

Bring the wine and water to a simmer in a large pot. Place the lettuce in a steamer over the wine mixture, cover, and steam until wilted, about 3 minutes. Transfer the lettuce to a blender and add the bread, buttermilk, and garlic. Blend until smooth. Stir in the scallions, oregano, rosemary, thyme, basil, lemon juice, salt and pepper. Refrigerate until chiilled. taste and adjust seasoning.

Divide among 4 bowls and serve immediately.

Serves 4 as a main course.

Posted by Mary Riemerman

Recipe By : "A Well Seasoned Appetite" by Molly O'Neill From: Mary Riemerman Date: 05-04-96

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