INGREDIENTS:
1 c. leaf lettuce, packed
1/2 c. cucumbers, peeled and diced
3 scallions, cut in 1-inch pieces
1 c. spinach
1 rib celery (remove the strings)
1 Tbsp. chopped parsley leaves (flat leaf parsley)
Put all vegetables in a blender and puree them. Add
chicken broth mixture:
2 (8 oz.) cans chicken broth
1/2 c. Hellmann's mayonnaise
1/2 c. sour cream
1/2 tsp. salt
1/2 tsp. white pepper
Blend for 1 minute. Refrigerate for 2 hours before
serving. Garnish with sprig of mint.