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
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|Serving Size: 1 Serving (295g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 408
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