Title: Lettuce Soup with Rice and Lemon-Martha Stewart Living
Categories: Soup/stews, Vegetables, Main dish, Rice/grains
Yield: 6 Servings

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

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 on
Feb 3, 1997.