Recipe - Lettuce Soup With Rice And Lemon-Martha Stewart Living

1 Bunch watercress
1 small Head Boston lettuce
2 tablespoon Unsalted butter
1 One half cup Chopped leek, white and
lightgreen parts only
Three fourths cup Chopped celery leaves
1 tablespoon Plus 2 t finely chopped mint
One half teaspoon Salt
3 cup Basic Chicken Stock
1 cup Water
2 lg Eggs
One fourth cup Fresh lemon juice
Freshly ground pepper
Three fourths cup Cooked white rice

1. Discard bottom 1 One half 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 heavybottomed 3quart saucepan and add watercress,
lettuce, leeks, celery leaves, 1 T of mint, and salt. Cover and cook over
mediumlow 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 One half 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
Posted to MMRecipes Digest V4 #035 by John Merkel jmerk@doitnow.com on
Feb 3, 1997.