2 tbsps. dried rosemary
1 head lettuce, shredded
1 cup sorrel, shredded
1 cup watercress, shredded
1-½ quarts chicken stock
3 tbsps. butter
½ cup cream
salt & pepper
Cook the rosemary, lettuce, sorrel and watercress in butter for 5 minutes.
Add the stock and allow to simmer for half an hour.
Mix the eggyolk with the cream and stir into the mixture before removing from the stove.
Season with salt and pepper. Serve immediately.