| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
June 1991 |
1 |
servings |
INGREDIENTS
| 4 |
c |
Packed torn iceberg lettuce or romaine; rinsed and spun dry |
| 1 1/2 |
c |
Buttermilk |
| 1/2 |
c |
Packed fresh mint leaves |
|
|
A pinch of sugar |
INSTRUCTIONS
In a blender blend the lettuce, the buttermilk, the mint, and the sugar
until the mixture is smooth. Transfer the soup to a bowl, season it with
salt and pepper, and chill it, covered, for 1 hour, or until it is cold.
Makes about 2 1/2 cups, serving 2.
Gourmet June 1991
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