CHILLED LETTUCE-BUTTERMILK SOUP

Steps:

• Pour buttermilk into large bowl or saucepan. In a heavy-bottomed skillet over medium heat, melt 2 tablespoons of the butter. Add shallots, increase heat to medium-high and sauté until softened. Remove from heat and add shallots to buttermilk, stirring thoroughly.
• Prepare the lettuce by stacking several leaves and rolling them up together. Slice each roll into thin strips.
• Heat the remaining tablespoon of butter in the skillet and add lettuce strips. Sauté for about three minutes, until lettuce is wilted. Stir lettuce strips and parsley into buttermilk-shallot mixture, then blend with an immersion blender. Add salt and pepper to taste. Chill at least three hours.
• To serve, ladle into chilled soup bowls and sprinkle with cayenne or paprika. Serves 4 to 6.