Lettuce Soup With Rice & Lemon-martha Stewa Recipe

Lettuce Soup With Rice & Lemon-martha Stewa Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
1 Bunch: watercress,
1 small: Head Boston lettuce,
2 tbsp: Unsalted butter,
1 1/2 cup: Chopped leek, white and light-green parts only
3/4 cup: Chopped celery leaves,
1 tbsp: Plus 2 t finely chopped mint,
1/2 tsp: Salt,
3 cup: Basic Chicken Stock,
1 cup: Water,
2 large: Eggs,
1/4 cup: Fresh lemon juice,
Freshly ground pepper,
3/4 cup: 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.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary


Source from luhu.jp

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