Cream of Chicken & Watercress Soup

A lovely Warming Chicken soup,I serve it with Garlic toasts. You can add some finely chopped up chicken meat if you prefer a chunkier Soup.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 4  tablespoons butter
• 5  tablespoons flour
• 15  ml mustard powder
• 2  liters  strong home-made  chicken stock
•  salt
•  fresh ground black pepper
• 2  egg yolks
• 250  ml heavy cream
• 4  tablespoons dry tapioca, soaked in 1 cup of water,drained
• 125  ml dry white wine
• 4  bunches  fresh watercress, , blanched,refreshed and chopped
• 125  ml  softly whipped  cream

Directions

1. Melt butter in a saucepan.
2. When hot and bubbly, stir in flour and mustard.
3. Continue to stir until mixture turns golden.
4. Gradually add chicken stock, stirring or whisking constantly to smooth away any little lumps of flour.
5. Sprinkle with seasoning to taste.
6. Whisk yolks into cream.
7. Slowly add a little thickened chicken stock and blend.
8. Remove pot of chicken stock from the heat.
9. While stirring, carefully pour egg/cream mixture into remaining hot stock.
10. Add tapioca.
11. Add white wine and watercress.
12. Reheat carefully but do not bring to the boil as soup will curdle.
13. Swirl in whipped cream and serve in heated soup plates.