| Watercress Soup
4 large potatoes, peeled
1 bunch watercress, washed and chopped
pepper to taste
1/2 teaspoon of dried sage
1 teaspoon of dried rosemary, crumbled
1 egg yolk
juice of one lemon
paprika
parsley |
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Boil the potatoes until nearly done. Drain potatoes and reserve cooking water. add watercress and pepper. Mash and strain through sieve. Put back into saucepan with enough of the potato water to make the desired consistency. Add sage and rosemary. Cook 20 minutes without boiling. Beat the egg yolk into the lemon juice and add slowly to the soup. Garnish with paprika and parsley. Serves 4
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