Compote of Summer Vegetables with Watercress

This light, fresh soup is made with a mixture of quickly cooked, young, new-season vegetables. Ids thickened and seasoned with egg yolks, lemon juice and watercress. You can vary the quantities and mixture of vegetables, depending on what’s available. Cauliflower and broccoli florets, sliced runner beans, sweetcorn and diced new potatoes would all be suitable.