Cream of Chicken & Watercress Soup

• 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

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.

butter, flour, liters, salt, fresh ground black pepper, egg yolks, heavy cream, tapioca, white wine, fresh watercress, cream

Taken from www.food.com/recipe/cream-of-chicken-watercress-soup-12943 (may not work)