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Name: Lettuce Soup with Rice and Lemon-Martha Stewart Living
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 1/2 c Chopped leek, white and; 1 c Water; 1/4 c Fresh Lemon Juice; 3/4 c Cooked white rice; 1 sm Head Boston lettuce; 2 lg Eggs; Black Pepper freshly ground; 1/2 ts Salt; 2 tb Unsalted butter; 3 c Basic Chicken Stock; 1 tb Plus 2 t finely chopped mint; 1 Bunch watercress; 3/4 c Chopped celery leaves

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INGREDIENTS

1 1/2 c Chopped leek, white and
1 c Water
1/4 c Fresh Lemon Juice
3/4 c Cooked white rice
1 sm Head Boston lettuce
2 lg Eggs
Black Pepper ; freshly ground
1/2 ts Salt
2 tb Unsalted butter
3 c Basic Chicken Stock
1 tb Plus 2 t finely chopped mint
1 Bunch watercress
3/4 c Chopped celery leaves

Servings

INSTRUCTIONS

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 Posted to MM-Recipes Digest V4 #035 by John Merkel on Feb 3, 1997.

NOTES

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Lettuce Soup with Rice and Lemon-Martha Stewart Living

1 1/2 c Chopped leek, white and
1 c Water
1/4 c Fresh Lemon Juice
3/4 c Cooked white rice
1 sm Head Boston lettuce
2 lg Eggs
 Black Pepper freshly ground
1/2 ts Salt
2 tb Unsalted butter
3 c Basic Chicken Stock
1 tb Plus 2 t finely chopped mint
1 Bunch watercress
3/4 c Chopped celery leaves

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  Posted to MM-Recipes Digest V4 #035 by John Merkel <jmerk@doitnow.com> on  Feb 3, 1997.

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Nutrition

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Serving Size: 1 Serving (295g)
Recipe Makes: 6 Servings

Calories: 408
Calories from Fat: 295 (72%)

Amt Per Serving		% DV

	Total Fat 32.8g	44 %
	Saturated Fat 17.6g	88 %
	Monounsaturated Fat 9.9g
	Polyunsanturated Fat 2.3g
Cholesterol 417.2mg		128 %
Sodium 292.4mg		10 %
Potassium 277.4mg		7 %
Total Carbohydrate 14.6g		4 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 14.4g
Protein 14.5g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 408

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