Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Butter

  2. 2 Garlic cloves - minced fine

  3. 2 tablespoons 30ml Minced parsley

  4. 1 tablespoon 15ml Minced fresh tarragon

  5. 1 cup 62g / 2 1/5oz Chopped onion

  6. 2 cups 474ml Finely-shredded romaine lettuce

  7. 1 cup 146g / 5.1oz Finely-chopped watercress

  8. 4 cups 948ml Beef or vegetable stock

  9. 2 Egg yolks

  10. 2 cups 474ml Light cream

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Heat butter in a large saucepan, then saute garlic, parsley, tarragon, and onion until the onion is transparent. Add the lettuce and watercress, and stir over low heat for 5 minutes. Stir in the beef stock and simmer uncovered for 30 minutes.

  2. When ready to serve, beat the egg yolks and the cream together with several tablespoons of the hot soup, then pour in, stirring constantly over low heat until the soup thickens slightly. Stir in salt and pepper and serve immediately.


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