| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups |
3 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 2 |
tb |
Flour |
| 1 |
cn |
About (10 oz) chicken broth |
| 1 |
cn |
About (10 oz) water |
| 1/2 |
sm |
Head lettuce, cored and coarsely chopped |
| 1/4 |
c |
Thinly sliced celery |
| 1 |
tb |
Chopped watercress |
|
|
Salt and pepper |
INSTRUCTIONS
1. Melt butter in a saucepot; stir in flour and cook until bubbly. 2.
Gradually stir in chicken broth and water; bring to boiling, stirring
constantly. Cook 1 minute. 3. Stir in lettuce, celery, and watercress.
Season with salt and pepper to taste. Cook until vegetables are
crisp-tender, about 5 minutes.
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