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1
Cook the onions slowly in the butter in a covered saucepan for 5 to 10 minutes, until tender and transluscent but not browned.
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2
Stir in the watercress and salt, cover, and cook slowly for about 5 minutes or until leaves are tender and wilted.
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3
Sprinkle in flour and stir over moderate heat for 3 mins.
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4
Off heat, beat in boiling stock.
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5
Simmer 5 mins., then puree through a food blender.
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6
Return to saucepan.
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7
If not served immediately, Set aside uncovered.
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8
Reheat to simmer before proceeding.
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9
Blend yolks and cream in mixing bowl.
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10
Beat a cupful hot soup into them by driblets.
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11
Gradually beat the rest of soup in thin stream.
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12
Return soup to saucepan and stir over moderate heat for 1 to 2 minutes to poach yolks, but do not bring soup to simmer.
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13
Off heat, stir in enrichment butter a tablespoon at a time.
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14
Drop watercress for 1/2 min.
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15
in boiling water.
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16
Refresh in cold water and drain.
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17
Pour soup into tureen or individual bowls and decorate with reserved watercress leaves.
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18
NOTES:
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19
If you want to serve soup cold, omit final butter enrichment and chill.
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20
If you want to use sorrel or spinach, follow the same steps, but cut the leaves into thin slices (chiffonade) and do not puree the soup.
