Cream Of Lettuce Soup - cooking recipe

Ingredients

60 g butter
3 -4 cloves garlic, crushed
1 teaspoon dried tarragon
1 bunch chopped parsley
1 onion, chopped
1 green pepper, chopped
1 large lettuce, shredded
1 bunch watercress, chopped
4 cups chicken stock
salt and pepper, to taste
1 cup milk
2 egg yolks
1 cup scalded cream
finely chopped parsley or spring onion (for garnishing)

Preparation

Melt the butter in a deep pan.
Add the onion, garlic, green pepper and tarragon.
Saute 3-4 minutes.
Add lettuce and watercress and cook, stirring, for a further 4-5 minutes.
Stir in the stock and bring to the boil.
Reduce heat, cover and simmer for about 20 minutes.
Remove from heat and put through a blender to puree.
A handheld is ideal for doing this!
Return to a clean pan, heat, season with salt and pepper and stir in milk.
Bring to simmering point.
Beat egg YOLKS in a bowl and gradually beat in the scalded cream until smooth.
Stir into soup.
HEAT, but do NOT BOIL!
Serve garnished with finely chopped parsley and/or spring onions.