|Beef broth||5 Cup (80 tbs)|
|White pepper||To Taste|
|Parsley||1 Tablespoon (For Garnish)|
Peel and dice the potatoes.
Clean, wash, and cut the leeks into thick strips.
Simmer the meat stock, and add the diced potatoes to it, and cook it for 15 minutes.
Add the leeks.
Simmer 5 more minutes, taking care that the leeks remain firm.
Salt and pepper to taste.
Remove 1 cup of the broth.
To this add the egg yolks and cream.
Slowly add this mixture to the soup.
Heat, but do not cook any longer.
Serving size: Complete recipe
Calories 1638 Calories from Fat 163
% Daily Value*
Total Fat 18 g27.2%
Saturated Fat 8 g39.9%
Trans Fat 0 g
Cholesterol 376.5 mg125.5%
Sodium 4738.9 mg197.5%
Total Carbohydrates 336 g112.1%
Dietary Fiber 33.4 g133.6%
Sugars 78.8 g
Protein 50 g101%
Vitamin A 397.5% Vitamin C 446.7%
Calcium 103.4% Iron 173.9%
*Based on a 2000 Calorie diet