Instructions: Peel and wash the potatoes, and cut into 1/2-inch pieces; set aside.

Wash the lettuce leaves and chop them. Place the chopped lettuce, potatoes, water, bouillon cube, and pinch of both salt and pepper into a large pot.

Bring to a boil, reduce heat, and simmer until potatoes are well cooked.

Puree the mixture through a food mill. Return to the pot. Mix the egg yolks and cream together in a small bowl. Whisk in about 1 cup of the hot soup.

Gently whisk the egg mixture into the soup. Correct for seasoning.

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