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Leek Soup With Egg Sauce

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Ingredients
  Leeks 2 Bunch (200 gm)
  Chicken 1 , cut up (or 1 pound lamb shanks)
  Water 4 Cup (64 tbs)
  Salt To Taste
  Peppercorns 5
  Egg yolk 1
  Lemon juice 3 Tablespoon
  Lemon slices 2 (for serving)
Directions

Trim the outer layer of leaves from the leeks.
Wash thoroughly and cut into two-inch lengths.
Set aside.
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.
Heat through.
Do not boil after adding the egg mixture or it will curdle.
Serve the soup with lemon slices.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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