Side Pannel
Lettuce Soup with Rice and Lemon-Martha Stewart Living
Lettuce Soup with Rice and Lemon-Martha Stewart Living
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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.
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