Leek Soup With Egg Sauce
|Leeks||2 Bunch (200 gm)|
|Chicken||1 , cut up (or 1 pound lamb shanks)|
|Water||4 Cup (64 tbs)|
|Lemon juice||3 Tablespoon|
|Lemon slices||2 (for serving)|
Trim the outer layer of leaves from the leeks.
Wash thoroughly and cut into two-inch lengths.
Cook the chicken or lamb with the water, salt and peppercorns until tender.
Stir the leeks into the pan and simmer, covered, about fifteen minutes.
In a bowl beat the egg yolk with the lemon juice.
Stir in one or two spoonfuls of the soup, blending well.
Then slowly stir into the soup.
Do not boil after adding the egg mixture or it will curdle.
Serve the soup with lemon slices.