Watercress Soup

Ingredients

• 4 cups Fresh watercress (Packed)
• 2 tablespoons Butter (Unsalted)
• 4 cups Vegetable stock
• 1 tablespoon All-purpose flour
• 1 teaspoon Salt (Or to taste)
• 0.5 teaspoon Black pepper (Freshly ground, or to taste)
• 0.5 cup Milk (Whole milk recommended)
• 1 Egg yolk (Large egg)
• 4 slices French bread

Instructions

1. 1Wash the watercress thoroughly and finely chop the leaves.
2. 2In a medium saucepan, melt the butter over medium heat. Add the chopped watercress and cook for 5 minutes, stirring occasionally.
3. 3Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 5 minutes.
4. 4In a small bowl, mix together the remaining 1 tablespoon of butter and the flour until it forms a smooth paste (beurre manié). Whisk the butter-flour mixture into the soup and cook, stirring constantly, until the soup thickens slightly, about 2 minutes.
5. 5Season with salt and pepper to taste.
6. 6In a small bowl, lightly beat the egg yolk. Gradually whisk in the milk. Slowly pour the milk and egg mixture into the soup, stirring constantly, and heat gently until warmed through. Do not boil.
7. 7While the soup is simmering, preheat your oven to 350°F (175°C). Place the slices of French bread on a baking sheet and bake for 5-7 minutes, or until lightly browned.
8. 8Serve the hot soup immediately with the toasted French bread.