Subj : Cream of Summer Green
To   : All
From : Ben Collver
Date : Sat Apr 08 2023 10:17:40

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cream of Summer Green
 Categories: Soups
      Yield: 6 Servings

      1 lb Fresh spinach
      1 sm Head sweet leaf lettuce;
           -(approximately 3 c,
           -chopped)
      1 md Zucchini; (roughly 2 c,
           -chopped)
      1 qt Buttermilk
  1 1/4 ts Salt
           Lots of freshly-ground black
           -pepper
      1 ds Nutmeg
      1 ts Tamari
    1/2 ts Dill
      1 tb Dry sherry
      1 ts Basil; (preferrably fresh,
           -chopped)
    1/4 c  Fresh parsley; chopped
    1/4 c  Scallions; chopped

  Make this soup at least three hours ahead. It should be thoroughly
  chilled.

  Remove the stems from the spinach and steam it in one cup of water
  five minutes. Chop the zucchini and steam it in one-half cup of water
  5 minutes. Puree both spinach and zucchini thoroughly in their
  cooking water. Combine in a kettle or large bowl.

  Puree the chopped lettuce in 1 1/2 to 2 cups of the buttermilk. Add
  to zucchini and spinach mixture. Whisk in remaining buttermilk, and
  add everything except the scallions and parsley. Chill until very
  cold.

  Serve garnished with parsley and scallions, and pass the pepper
  grinder around for extra-pepper lovers.

  Recipe by Moosewood Cookbook

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