Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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