| 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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