100g (3½oz) ground almonds such as you can buy for pâtisserie
10g (⅓oz) round-grain Carolina rice
300ml (½pint) whipping cream
1 liquidiser or mouli-légumes with a fine blade
1 fine sieve
Wash and drain the rice. Peel and wash the white part of the leek and cut it into fine rounds. Put the sliced leek into the saucepan with the butter and 1 tablespoon water, and soften for 5 minutes over a gentle heat. Then add 1litre (1¾pints) water, bring to the boil and add the stock cubes, the rice and the ground almonds. Cover and cook over a very low heat for 25 minutes.
Meanwhile, whisk the cream and the egg yolks together in the large bowl. Liquidise the soup (1) or sieve through the fine blade of the mouli-légumes, and add to the cream, whisking all the time. Return everything to the saucepan and re-heat over a gentle heat, removing the pan immediately at the first signs of boiling. Season with salt and strain through a fine wire sieve. Serve in hot soup cups or bowls.