| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats, Eggs | Main dish, Rice/grains, Soup/stews, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | Bunch watercress | |
| 1 | Head Boston lettuce | |
| 2 | T | Unsalted butter |
| 1 1/2 | c | Chopped leek, white and |
| light-green parts only | ||
| 3/4 | c | Chopped celery leaves |
| 1 | T | Plus 2 t finely chopped mint |
| 1/2 | t | Salt |
| 3 | c | Basic Chicken Stock |
| 1 | c | Water |
| 2 | Eggs | |
| 1/4 | c | Fresh lemon juice |
| Freshly ground pepper | ||
| 3/4 | c | Cooked white rice |
INSTRUCTIONS
Discard bottom 1 1/2 to 2 inches of thick stems from watercress; coarsely chop remaining leaves and stems. Core lettuce, rinse well, shake dry, and coarsely chop. 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. Add stock and water, bring to a boil, and simmer, covered, for 30 minutes. In a small bowl, whisk eggs with lemon juice to blend, then slowly whisk in 1/2 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 MM-Recipes Digest V4 #035 by John Merkel <jmerk@doitnow.com> on Feb 3, 1997.
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