Lettuce and Herb Soup

• 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
• 1/2 cup chopped fresh basil
• 4 teaspoons fresh lemon juice
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

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

white wine, boston lettuce, cubed stale french bread, buttermilk, garlic, scallion, fresh oregano, fresh rosemary, thyme, fresh basil, lemon juice, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/4069 (may not work)