|2 heads||Hollandia's Live Gourmet Living Butter Lettuce|
|3 ¾ cups||Vegetable broth|
|4 ½ cups||Sour cream|
|1 teaspoon||Dijon mustard|
|½ cup||Butter, cut into small pieces, kept cold|
|2 tablespoons||Lemon or lime juice|
|1 head||Hollandia Live Gourmet Upland Cress|
Clean and wash the lettuce and cress.
Remove larger, outer leaves from lettuce. Cut lettuce hearts into strips. Set aside.
Separate the leaves and tender stems of the cress. Set aside.
Heat 2 tablespoons of butter. Sauté the shallot in the butter. Add outer lettuce leaves to the pan. Add vegetable broth, bring to a boil, and cook for 5 minutes.
Puree soup in a blender. Add sour cream and Dijon mustard. Simmer for 10 minutes.
Remove the soup from the heat. Stir cold butter into the soup.
Add lime/lemon juice and taste. Add lettuce heart strips.
Before serving, sprinkle the soup with watercress.