Lettuce Soup With Rice And Lemon Martha Stewart Living

Directions

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.