Advertisement
Leek Soup
Preparation info
- Serve
six
people - Difficulty
Easy
Appears in
By Tony Bilson
Published 1987
Leeks add the finest and most complex flavour to soups. The French word for leek, poireau, is often used vulgarly but this simple and elegant soup gives the leek back the respect it deserves.
Ingredients
Method
Discard the green ends of the leeks. Split, wash and slice the white parts finely. Melt the leeks in the butter over a low flame, add the chicken stock and simmer for 15 minutes. Season to taste.
Pass the soup through the finest blade of a food mill and return to the flame. Bring to the boil. Remove from the flame and add the cream into which you have incorporated the egg yolks and nutm