Instructions: 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.

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