Minted lettuce soup

Yield: 1 servings

Measure Ingredient
4 cups Packed torn iceberg lettuce or romaine; rinsed and spun dry
1½ cup Buttermilk
½ cup Packed fresh mint leaves
\N \N A pinch of sugar

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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