Watercress soup

INGREDIENTS for 4 PERSONS 200 g of potatoes, 200 g watercress, 6 white parts of leek, 2 knurled nuts 3 onions, chicken stock, 75 g of salted butter, 3 lettuce hearts, 150 g fresh or frozen peas, 1 bay leaf, 2 sprigs of thyme, 2 egg yolks, 20 cl of fresh cream, 3 tablespoons chopped Chervil for garnish, salt, pepper.

Peel and cut the potatoes into small pieces.

Clean and wash the watercress.

Dissolve the bouillon cubes in 2 l of boiling water.

Clean, wash and slice the leeks and onions into rings; in a saucepan, heat them for 5 minutes, soft focus, 30 g of butter.

Add potatoes, broth, salt and pepper; cover and let simmer for an hour at moderate heat.

Stir the soup.

Wash, rinse and cut the hearts of lettuce in half; in a saucepan then soften the peas, watercress and hearts of lettuce, for 5 minutes, soft focus, in the remaining butter.

Add 15 cl of water, thyme, bay leaf, salt and pepper and continue cooking for 10 minutes fresh focus.

Remove the thyme and bay leaf and pour the preparation in the soup.

In a bowl beat the egg yolks, Creme Fraiche, chervil and, without ceasing to stir, add this to the soup.

Serve in plates.