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Make the potato dumplings by boiling the potatoes and mashing them when they are still hot. Blend in the butter, egg yolk, bread crumbs, and spices. Form small balls with well-floured hands.
Melt the butter in a large pan and stir in the flour. Add the greens (butterhead lettuce, spinach, purslane, sorrel, and basil, tarragon, chives and burnet) and stir until the greens have lost their water and have shrunk. Gradually pour in the stock, stirring continuously to thicken the soup. Don't forget to scrape the bottom of the pan to prevent burning.
Purée the soup with an immersion blender. Let simmer for fifteen more minutes, then add the potato balls and simmer for ten more minutes.
Finish the soup by adding the raw egg yolks, stirring continuously until the soup has thickened. Add chopped parsley and chervil just before serving.
Optional: Serve the soup with hard-boiled egg yolks as a garnish.
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