Watercress and Vermicelli Soup

Clean the watercress and reserve a few of the top leaves. Place the rest of the watercress in a pan, add the water, potatoes and onion and bring to a boil. Reduce the heat and simmer for about 15 minutes or until the potatoes are tender. Season to taste. Whisk the egg yolks in a bowl and then gradually add hot soup, whisking all the time. Return the soup to the pan and reheat, without boiling, until the soup is the consistency of custard. Meanwhile, cook the vermicelli in boiling salted water for about 15 minutes and drain. Boil the reserved watercress leaves in salted water for 3 minutes and drain. Add the vermicelli to the reheated soup, garnish with the boiled watercress leaves and serve.

Serve with: Simple Rosemary-Sage Bread