Lettuce soup with rice and lemon-martha stewart living
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bunch watercress | |
| 1 | small | Head Boston lettuce |
| 2 | tablespoons | Unsalted butter |
| 1½ | cup | Chopped leek, white and light-green parts only |
| ¾ | cup | Chopped celery leaves |
| 1 | tablespoon | Plus 2 t finely chopped mint |
| ½ | teaspoon | Salt |
| 3 | cups | Basic Chicken Stock |
| 1 | cup | Water |
| 2 | larges | Eggs |
| ¼ | cup | Fresh lemon juice |
| Freshly ground pepper | ||
| ¾ | cup | Cooked white rice |
Directions
1. Discard bottom 1½ 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 ½ 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@...> on Feb 3, 1997.