Cream Of Watercress Soup Recipe

• 2 cups white stock
• 2 bunches watercress
• 3 tablespoons butter
• 2 tablespoons flour
• ½ cup milk
• Yolk 1 egg
• Salt
• Pepper

1. Cut leaves of watercress finely; cook five minutes in two tablespoons butter, add stock, and boil five minutes.
2. Thicken with 1 tablespoon butter and flour cooked together, add salt and pepper.
3. Just before serving, add milk and egg yolk, slightly beaten.
4. Serve with slices of French bread, browned in oven.

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