Leek Soup
3
leeks
4 cups of chicken stock
1 cup of heavy cream
1 egg yolk
salt, pepper, and ground nutmeg, to taste
Clean and trim leeks, using mostly only the white parts. Slice thinly. Bring chicken stock to a boil. Reduce heat, add leeks and simmer for about 5 minutes, until just tender. Season with salt, pepper, and nutmeg to taste. Beat egg yolk with cream and pour in a thin stream into simmering stock. Stir until blended. Serves 6. |
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