Ingredients
4 c beef broth
4 medium potatoes, peeled and slices
8 scallions, sliced
1 bunch watercress, heavy stems removed
4 Tbs butter
1 egg yolk, beaten
1 c single cream
3 tsp curry
Preparation
In a kettle bring to a boil the beef broth, potatoes and scallions. cook 45 minutes, stirring and mashing the potatoes. Chop the watercress and sauté in the butter for 4 minutes. Add to the soup and simmer 10 minutes. Mix the egg, cream and curry together and add to the soup. Puree in batches in a blender. Cool the soup and chill it. Garnish each serving with a sprig of watercress.
