|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.