| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Eggs |
|
Soup/stews, Vegetables, Main dish, Rice/grains |
6 |
Servings |
INGREDIENTS
| 1 |
|
Bunch watercress |
| 1 |
sm |
Head Boston lettuce |
| 2 |
tb |
Unsalted butter |
| 1 1/2 |
c |
Chopped leek, white and light-green parts only |
| 3/4 |
c |
Chopped celery leaves |
| 1 |
tb |
Plus 2 t finely chopped mint |
| 1/2 |
ts |
Salt |
| 3 |
c |
Basic Chicken Stock |
| 1 |
c |
Water |
| 2 |
lg |
Eggs |
| 1/4 |
c |
Fresh lemon juice |
|
|
Freshly ground pepper |
| 3/4 |
c |
Cooked white rice |
INSTRUCTIONS
1. 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.
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 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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