Lettuce soup with rice & lemon-martha stewa

6 Servings

Ingredients

Quantity Ingredient
1 Bunch watercress
1 small Head Boston lettuce
2 tablespoons Unsalted butter
1½ cup Chopped leek, white and light-green parts only
¾ cup Chopped celery leaves
1 tablespoon Plus 2 t finely chopped mint
½ teaspoon Salt
3 cups Basic Chicken Stock
1 cup Water
2 larges Eggs
¼ cup Fresh lemon juice
Freshly ground pepper
¾ cup Cooked white rice

Directions

1. Discard bottom 1½ to 2 inches of thick stems from watercress; coarsely chop remaining leaves and stems. Core lettuce, rinse well, shake dry, and coarsely chop.

2. Heat butter in a heavy-bottomed 3-quart saucepan and add watercress, lettuce, leeks, celery leaves, 1 T of mint, and salt.

Cover and cook over medium-low heat until just tender, about 10 minutes.

3. Add stock and water, bring to a boil, and simmer, covered, for 30 minutes.

4. In a small bowl, whisk eggs with lemon juice to blend, then slowly whisk in ½ C of soup. Slowly whisk this mixture into soup pot and cook, stirring, over low heat until slightly thickened, about 1 minute. Do not let soup boil. Add pepper and adjust seasonings. Add rice and garnish with remaining mint.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary

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