French Cream of Lettuce Soup

Makes 6 first-course servings

4 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.

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