Cream of Watercress Soup

Ingredients

• 4 cups Chicken Stock (Use homemade or good quality store-bought chicken stock.)
• 2 bunches Watercress (Wash thoroughly and remove any tough stems.)
• 3 tablespoons Butter (Unsalted butter is preferred.)
• 2 tablespoons All-Purpose Flour (For thickening the soup.)
• 0.5 cup Whole Milk (Can substitute with half-and-half or cream for a richer soup.)
• 1 Egg Yolk (For enriching the soup.)
• 0.5 teaspoon Salt (Or to taste.)
• 0.25 teaspoon Black Pepper (Freshly ground, to taste.)

Instructions

1. 1Wash the watercress thoroughly. Remove any tough stems. Roughly chop the watercress.
2. 2In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux). Be careful not to brown the roux.
3. 3Gradually whisk in the chicken stock, ensuring there are no lumps. Bring to a simmer, then reduce heat and simmer for 15 minutes, stirring occasionally.
4. 4Add the chopped watercress to the soup and simmer for another 5 minutes, until the watercress is tender. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth.
5. 5In a small bowl, whisk together the milk and egg yolk. Temper the egg mixture by slowly whisking in a ladleful of the hot soup. Then, pour the tempered egg mixture back into the saucepan with the soup. Stir well and heat gently, but do not boil. Season with salt and pepper to taste.
6. 6Serve the soup hot, garnished with a swirl of cream or a sprig of fresh watercress, if desired.