Water-cress Soup
3 potatoes
1 handful chopped water-cress
1 quart stock (or water)
2 yolks of eggs
1 table-spoon cream
1 oz. butter
1 tea-spoon white roux
Peel and wash the potatoes. Cook them in a little stock. When tender mash them and put through a sieve. Add them to the rest of the stock. Put back on the fire. Heat gently. Add a tea-spoonful of white roux (see p. 12). Add the butter in small pieces.
Make a liaison of the eggs and cream. Stir into the soup. Add the water-cress uncooked. Serve at once, before the water-cress becomes limp.