|Watercress||1 1⁄4 Bunch (125 gm) (1 Large Bunch)|
|Potatoes||1 Kilogram, peeled and sliced|
|Chicken stock/Water and chicken stock cubes||2 1⁄2 Liter|
|Croutons||1 Cup (16 tbs) (For Serving)|
Discard any bruised leaves and stalks from watercress, wash in cold water and shake off excess water.
Chop watercress finely and place in a large saucepan with potatoes and chicken stock, cover and bring to the boil, reduce heat and simmer for 2 hours.
Press through a coarse sieve, return to pan, add salt and pepper to taste and reheat for 10 minutes.
Drop egg yolks into warmed soup tureen, whisk quickly with a fork, add warmed cream and whisk to combine with egg yolks.
Pour hot soup into tureen gradually, stirring until smooth.
Taste and adjust seasoning if necessary.
Serve hot with croutons.