• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Lettuce Soup with Rice and Lemon-Martha Stewart Living

  • Recipe Submitted by on

Category: Vegetables, Main Dish

 Ingredients List

  • 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

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.

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