Lettuce and Herb Soup

Ingredients

• 1 cup white wine
• 4 small heads Boston lettuce, cored
• 2 cups cubed stale French bread
• 2 cups buttermilk
• 4 cloves garlic, peeled and chopped
• 4 teaspoons minced scallion
• 4 tablespoons chopped fresh oregano
• 4 teaspoons chopped fresh rosemary
• 4 teaspoons chopped fresh thyme
• ½ cup chopped fresh basil
• 4 teaspoons fresh lemon juice
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    181 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 9 grams protein; 4 milligrams cholesterol; 974 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Bring wine and 1 cup water to a simmer in a large pot. Place the lettuce in a steamer over the wine mixture, cover and steam until wilted, about 3 minutes. Place leaves in a blender with bread, buttermilk and garlic. Blend until smooth. Stir in scallions, herbs, lemon juice, salt and pepper to taste. Refrigerate until chilled. Taste and adjust salt. needed. Divide among 4 bowls and serve immediately.