Yield: 3 Servings
2 tb Butter or margarine 2 tb Flour 1 cn About (10 oz) chicken broth 1 cn About (10 oz) water 1/2 sm Head lettuce, cored and -coarsely chopped 1/4 c Thinly sliced celery 1 tb Chopped watercress Salt and pepper 1. Melt butter in a saucepot; stir in flour and cook until bubbly. 2. Gradually stir in chicken broth and water; bring to boiling, stirring constantly. Cook 1 minute. 3. Stir in lettuce, celery, and watercress. Season with salt and pepper to taste. Cook until vegetables are crisp-tender, about 5 minutes.