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Leek Soup

chef.expert's picture
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Ingredients
  White of leek 6 , cut into thin rounds
  White onion 1 , sliced
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Potatoes 6 , peeled and sliced
  Chicken bouillon 6 Cup (96 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Egg yolk 1 , beaten
  Ground nutmeg 1 Dash
  Light cream 2 Cup (32 tbs)
  Crumbled bacon 1 Tablespoon (Crisp)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Heat butter and fry leeks and onion in it until translucent but not brown.
2) Stir in potatoes, bouillon and parsley and cook until vegetables are tender.
3) Strain the vegetables and add the puree back to broth.
4) Add a small quantity of broth to the beaten egg yolk, stirring constantly.
5) Add this mixture to the remaining broth and season with salt and pepper.
6) Mix in cream and heat again careful not to boil.
7) Arrange in a tureen with crisp bacon after garnishing.

SERVING
8) Serve hot with salad and rolls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Onion
Servings: 
4

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