Chilled Lettuce Buttermilk Soup

• 3 tablespoons butter
• 1 red onion, chopped
• 2 garlic cloves, chopped
• 1 head lettuce, rinsed and dried and chopped into thin strips (I used romaine)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 2 cups buttermilk
• 2 cups fat free half-and-half
• 1 cup sweet peas, pureed
• salt and pepper, to taste
• chopped fresh dill (to garnish)

1. Pour buttermilk and half-and-half into large bowl or saucepan.
2. In a heavy-bottomed skillet over medium heat, melt 3 tablespoons of the butter. Add onion, increase heat to medium-high and saute until softened.
3. Add garlic, stirring, and then lettuce strips. Saute for about three minutes, stirring occasionally, until lettuce is wilted.
4. Stir lettuce strips, parsley, dill and pea puree into buttermilk mixture, then blend with an immersion blender.
5. Add salt and pepper to taste. Chill at least three hours or overnight.
6. To serve, ladle into soup bowls and sprinkle with dill.

butter, red onion, garlic, head lettuce, parsley, dill, buttermilk, sweet peas, salt, fresh dill

Taken from www.food.com/recipe/chilled-lettuce-buttermilk-soup-438511 (may not work)