Leek Soup

Name: Leek Soup
Ingredients: 6 wild leeks; 1 medium onion, thinly sliced; 1/4 cup butter, cubed; 6 medium potatoes, peeled and sliced; 6 cups chicken broth; 1/2 cup minced fresh parsley; 1 egg yolk, beaten; 1-1/2 teaspoons salt; 1/4 teaspoon pepper; Pinch ground nutmeg; 2 cups half-and-half cream; 4 bacon strips, cooked and crumbled

12 ingredients

1 steps

Ingredients

6 wild leeks
1 medium onion, thinly sliced
1/4 cup butter, cubed
6 medium potatoes, peeled and sliced
6 cups chicken broth
1/2 cup minced fresh parsley
1 egg yolk, beaten
1-1/2 teaspoons salt
1/4 teaspoon pepper
Pinch ground nutmeg
2 cups half-and-half cream
4 bacon strips, cooked and crumbled

Directions

1

Cut leeks into thin slices. In a skillet, saute leeks and onion in butter until tender but not browned. Transfer to a soup kettle or Dutch oven. Add potatoes, broth and parsley; cover and simmer until the vegetables are tender. Strain; set broth aside. Puree vegetables in a blender or food processor. Return puree and broth to pan. Stir a small amount of pureed mixture into egg yolk; return to pan. Add salt, pepper and nutmeg. Cook over medium heat until a thermometer reads 160°, stirring occasionally. Add the cream; heat through but do not boil. Garnish with bacon.