|1/4||cups||scallions, spring or green onions||or yellow onions chopped|
|3||packed||watercress||fresh leaves and tender stems, washed and dried*|
|1/2||cup||heavy whipping cream|
Cook the onions slowly in the butter in a covered saucepan for 5 to 10 minutes, until tender and transluscent but not browned.
Stir in the watercress and salt, cover, and cook slowly for about 5 mins. or until leaves are tender and wilted.
Sprinkle in flour and stir over moderate heat for 3 mins.
Off heat, beat in boiling stock. Simmer 5 mins., then puree through a food blender. Return to saucepan. If not served immediately, Set aside uncovered. Reheat to simmer before proceeding.
Blend yolks and cream in mixing bowl. Beat a cupful hot soup into them by driblets. Gradually beat the rest of soup in thin stream.
Return soup to saucepan and stir over moderate heat for 1-2 mins. to poach yolks, but do not bring soup to simmer. Off heat, stir in enrichment butter a tablespoon at a time.
Drop watercress for 1/2 min. in boiling water. Refresh in cold water and drain.
Pour soup into tureen or individual bowls and decorate with reserved watercress leaves.
If you want to serve soup cold, omit final butter enrichment and chill. 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.
First published: 1996-01-27 last updated: 2012-09-22
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