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Lettuce & herb soup+

Yield: 4 Servings

Ingredients:

• 1 c White wine
• 1 c Water
• 4 sm Heads
• 2 c Stale French bread -- cubed
• 2 c Buttermilk
• 2 Cloves garlic -- chopped
• 4 ts Scallions -- minced
• 4 tb Fresh oregano -- chopped
• 4 ts Fresh rosemary -- chopped
• 4 ts Fresh thyme -- chopped
• 1/2 c Fresh basil -- chopped
• 4 ts Fresh lemon juice
• 1 ts Kosher salt plus more to

Instructions:

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: 05-04-96

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