Slowly whisk in 1 cup olive oil until well blended.

Add it to the mixture in the bowl and whisk until combined.

Whisk in water, a little at a time until smooth.

Place all the ingredients in a bowl and whisk until firm.

Whisk over very low heat until thick enough to coat a spoon.

Whisk in the eggs 1 at a time until blended.

Whisk on high speed for about 3 minutes, until light and creamy.

Add one cup of the soup and whisk until blended.

Add milk 1/2 cup at a time, whisking after each addition until smooth.

Whisk over medium heat until boiling and cook 3 minutes longer.