CHILLED LETTUCE BUTTERMILK SOUP
Evidently, lettuce soup is a old time American favorite. I had three bunches of lettuce from the CSA one week and came up with this recipe by combining a variety of recipes I found online. It's actually pretty tasty, a refreshing dish on a hot summer day!
Provided by Stephanie Z.
Categories Greens
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pour buttermilk and half-and-half into large bowl or saucepan.
- In a heavy-bottomed skillet over medium heat, melt 3 tablespoons of the butter. Add onion, increase heat to medium-high and sauté until softened.
- Add garlic, stirring, and then lettuce strips. Sauté for about three minutes, stirring occasionally, until lettuce is wilted.
- Stir lettuce strips, parsley, dill and pea puree into buttermilk mixture, then blend with an immersion blender.
- Add salt and pepper to taste. Chill at least three hours or overnight.
- To serve, ladle into soup bowls and sprinkle with dill.
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