Leek Soup

Directions

1. 1
   Heat the butter and oil in a pot on medium-low heat. Once the butter has melted, add the leek and parsley and stir well.
2. 2
   When the leeks begin to cook and turn a light gold color, add 3 cups of chicken stock. Cover the pot and cook for 5 minutes until the vegetables become soft.
3. 3
   Remove the yolks from the hard boiled eggs. Chop the egg whites into small pieces.
4. 4
   Add the yolks and remaining chicken stock to a food processor. Liquefy and pour into the pot with the leeks. Cook for another 5 minutes. Add the eggs whites and stir.
5. 5
   Serve the soup warm with croutons or fried corn tortilla strips.