Minted lettuce soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Packed torn iceberg lettuce or romaine; rinsed and spun dry |
| 1½ | cup | Buttermilk |
| ½ | cup | Packed fresh mint leaves |
| A pinch of sugar | ||
Directions
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 2½ cups, serving 2.
Gourmet June 1991
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Converted by MM_Buster v2.0l.