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Leek Soup With Egg Sauce Recipe
|Leeks||2 Bunch (200 gm)|
|Chicken||1 , cut up (or 1 pound lamb shanks)|
|Water||4 Cup (64 tbs)|
|Lemon juice||3 Tablespoon|
|Lemon slices||2 (for serving)|
Serving size: Complete recipe
Calories 3410 Calories from Fat 2079
% Daily Value*
Total Fat 231 g354.7%
Saturated Fat 66.2 g330.8%
Trans Fat 0 g
Cholesterol 1310 mg436.7%
Sodium 1485.5 mg61.9%
Total Carbohydrates 35 g11.5%
Dietary Fiber 4.4 g17.7%
Sugars 9 g
Protein 285 g569.5%
Vitamin A 113.3% Vitamin C 132.2%
Calcium 31.4% Iron 101.2%
*Based on a 2000 Calorie diet
Wash thoroughly and cut into two-inch lengths.
Cook the chicken or lamb with the water, salt and peppercorns until tender.
Stir the leeks into the pan and simmer, covered, about fifteen minutes.
In a bowl beat the egg yolk with the lemon juice.
Stir in one or two spoonfuls of the soup, blending well.
Then slowly stir into the soup.
Do not boil after adding the egg mixture or it will curdle.
Serve the soup with lemon slices.