Recipe - Lettuce And Herb Soup+

1 cup White wine
1 cup Water
4 small Heads
2 cup Stale French bread cubed
2 cup Buttermilk
2 Cloves garlic chopped
4 teaspoon Scallions minced
4 tablespoon Fresh oregano chopped
4 teaspoon Fresh rosemary chopped
4 teaspoon Fresh thyme chopped
One half cup Fresh basil chopped
4 teaspoon Fresh lemon juice
1 teaspoon Kosher salt plus more to
Taste
Ground black pepper to
Taste
Boston lettuce cored

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: 050496
Posted to MMRecipes Digest V4 #044 by BobbieB1@aol.com on Feb 12, 1997.