Name: Lettuce and Herb Soup+
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; Taste; Ground black pepper to; Taste; Boston lettuce -- cored

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	French	Soups/stews, Vegetables	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
		Taste
		Ground black pepper to
		Taste
		Boston lettuce — cored

INSTRUCTIONS

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
Posted to MM-Recipes Digest V4 #044 by BobbieB1@aol.com on Feb 12, 1997.

A Message from our Provider:

“There’s more hope for murderers than the self-righteous”