Instructions: Saute onion in melted butter over low heat until golden but not brown. Add watercress leaves, cover and cook 5 minutes.

Stir in flour. Combine chicken bouillon and milk and stir into vegetables.

Simmer 15 minutes. Puree in electric blender or food processor. (NOTE: Soup does not have to be pureed, but many people prefer it that way.) Add salt and pepper to taste. Return to pan and reheat gently.

Beat egg yolk with cream. Stir into soup and leave over heat just until heated through. Serve in cups and garnish with a sprig of fresh watercress.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.