Title: Minted Lettuce Soup
Categories: June 1991
Yield: 1 servings

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

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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