• Lettuce Soup With Rice And Lemon Martha Stewart Living

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    • 1 bn watercress
    • 1 sm Head Boston lettuce
    • 2 Tbsp. Unsalted butter
    • 1 1/2 c. Minced leek, white and light-green parts only
    • 3/4 c. Minced celery leaves
    • 1 Tbsp. Plus 2 t finely minced mint
    • 1/2 tsp Salt
    • 3 c. Basic Chicken Stock
    • 1 c. Water
    • 2 lrg Large eggs
    • 1/4 c. Fresh lemon juice Freshly grnd pepper
    • 3/4 c. Cooked white rice


    1. 1. Throw away 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. 2. Heat butter in a heavy-bottomed 3-qt saucepan and add in watercress, lettuce, leeks, celery leaves, 1 Tablespoons of mint, and salt. Cover and cook over medium-low heat till just tender, about 10 min.
    3. 3. Add in stock and water, bring to a boil, and simmer, covered, for 30 min.
    4. 4. In a small bowl, whisk Large eggs with lemon juice to blend, then slowly whisk in 1/2 C of soup. Slowly whisk this mix into soup pot and cook, stirring, over low heat till slightly thickened, about 1 minute. Don't let soup boil. Add in pepper and adjust seasonings. Add in rice and garnish with remaining mint.

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