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Ingredientes
- 1 bn watercress
- 1 sm Head Boston lettuce
- 2 Tbsp. Unsalted butter
- 1 1/2 c. Minced leek, white and light-green parts only
- 3/4 c. Minced celery leaves
- 1 Tbsp. Plus 2 t finely minced mint
- 1/2 tsp Salt
- 3 c. Basic Chicken Stock
- 1 c. Water
- 2 lrg Large eggs
- 1/4 c. Fresh lemon juice Freshly grnd pepper
- 3/4 c. Cooked white rice
Direcciones
- 1. Throw away 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-qt saucepan and add in watercress, lettuce, leeks, celery leaves, 1 Tablespoons of mint, and salt. Cover and cook over medium-low heat till just tender, about 10 min.
- 3. Add in stock and water, bring to a boil, and simmer, covered, for 30 min.
- 4. In a small bowl, whisk Large eggs with lemon juice to blend, then slowly whisk in 1/2 C of soup. Slowly whisk this mix into soup pot and cook, stirring, over low heat till slightly thickened, about 1 minute. Don't let soup boil. Add in pepper and adjust seasonings. Add in rice and garnish with remaining mint.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 6 servings | |
| Calories 102 | |
| Calories from Fat 50 | 49% |
| Total Fat 5.7g | 7% |
| Saturated Fat 3.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 417mg | 17% |
| Potassium 190mg | 5% |
| Total Carbs 8.84g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.98g | 1% |
| Protein 4.12g | 7% |
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