Makes 6 first-course servings4 Tbsp butter 2 cloves garlic, minced fine 2 Tbsp minced fresh parsley 1 Tbsp minced fresh tarragon 1 medium onion, chopped 1 lb Romaine lettuce, finely shredded 1 bunch watercress, minced 1 qt beef or vegetable stock 2 egg yolks 2 c half and half Salt and pepper to taste 1. Heat butter in saucepan over medium-high heat; add garlic, parsley, tarragon, and onion. Cook until onion is transparent. 2. Add lettuce and watercress. Stir over low heat 5 minutes. Stir in the beef stock and simmer uncovered 30 minutes. 3. When ready to serve, beat the egg yolks and the cream together with several tablespoons hot soup, then pour in, stirring constantly over low heat until the soup thickens slightly. 4. Stir in salt and pepper and serve.