4 Tbs. butter
2 cloves garlic, minced (3-4 garlic scapes, chopped)
2 Tbs. minced fresh parsley
1 Tbs. minced fresh tarragon
1 medium onion, chopped
1 lb. romaine lettuce, finely shredded
1 bunch watercress (or Komatsuna), minced
1 qt. beef or vegetable stock
2 egg yolks
2 c. half and half
salt and pepper to taste

Heat butter in saucepan over medium-high heat; add garlick parsley, tarragon, and onion. Cook until onion is translucent. Add lettuce and watercress. Stir over low heat 5 minutes. Stir in the stock and simmer uncovered 30 minutes. When ready to serve, beat the egg yolks and the cream together with several tablespoons hot soup, then pour in, stirring constantly over low heat until the soup thickens slightly. Stir in salt and pepper and serve. Serves 6.

(Farm-Fresh Recipes by Janet Majure)

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