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Lettuce Soup With Rice & Lemon-martha Stewa

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LETTUCE SOUP WITH RICE & LEMON-MARTHA STEWA
 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
 
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