Cream Of Potato & Leek Soup Recipe
Ingredients
6 to 8 cups Meat Broth
2 lbs. potatoes
1 lb. leeks
2 egg yolks
1/2 cup whipping cream
1 tablespoon chopped parsley
Salt and freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese
Toasted bread
Directions
Prepare Meat Broth.
Peel and chop potatoes.
Trim ends and tough outside leaves from leeks.
Cut leeks lengthwise through to center.
Wash under cold running water, pulling layers apart so grit is removed.
Slice into rounds.
Put potatoes and leeks into a medium saucepan.
Add enough broth to cover.
Cook uncovered over medium heat until vegetables are tender.
With a slotted spoon, place vegetables in a blender or food processor.
Process until smooth.
Return puree to broth.
Bring mixture to a boil.
Remove from heat.
Beat together egg yolks and cream in a small bowl.
Quickly beat egg yolk mixture into hot soup.
Stir in parsley.
Season with salt and pepper.
Peel and chop potatoes.
Trim ends and tough outside leaves from leeks.
Cut leeks lengthwise through to center.
Wash under cold running water, pulling layers apart so grit is removed.
Slice into rounds.
Put potatoes and leeks into a medium saucepan.
Add enough broth to cover.
Cook uncovered over medium heat until vegetables are tender.
With a slotted spoon, place vegetables in a blender or food processor.
Process until smooth.
Return puree to broth.
Bring mixture to a boil.
Remove from heat.
Beat together egg yolks and cream in a small bowl.
Quickly beat egg yolk mixture into hot soup.
Stir in parsley.
Season with salt and pepper.
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