Cream Soup of Bibb or Boston Lettuce

Mademoiselle Ray prepares this delicately creamy soup mainly in the spring, when she can get the local baby lettuces of the Valley. In the United States, however, we can do better. We can get small, soft young Bibb or Boston heads at almost any time of the year. Incidentally, the kitchen of the Auberge is quite modern in terms of having a good old American electric blender standing in one corner of the work counter. It helps to prepare this irresistibly delicious country soup in virtually a