Creamy Watercress Soup

Ingredients

• 2 cups white stock
• 2 bunches watercress
• 3 tablespoons butter
• 2 tablespoons flour
• 1/2 cup milk
• 1 egg yolk
• Salt to taste
• Pepper to taste

Method

1. 1 Finely chop the watercress leaves.
2. 2 Melt 2 tablespoons of butter in a pot and cook the watercress for 5 minutes.
3. 3 Add the white stock and bring to a boil; simmer for another 5 minutes.
4. 4 In a separate pan, melt the remaining 1 tablespoon of butter and whisk in the flour to create a roux.
5. 5 Stir the roux into the soup to thicken it, then season with salt and pepper.
6. 6 Just before serving, stir in the milk and the slightly beaten egg yolk.
7. 7 Serve hot with slices of French bread browned in the oven.