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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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