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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 2975 Calories from Fat 1539
% Daily Value*
Total Fat 171 g262.6%
Saturated Fat 48.9 g244.6%
Trans Fat 0 g
Cholesterol 1190.1 mg
Sodium 1410.7 mg58.8%
Total Carbohydrates 35 g11.5%
Dietary Fiber 4.4 g17.7%
Sugars 9 g
Protein 310 g619.4%
Vitamin A 101% Vitamin C 92.2%
Calcium 31.4% Iron 92.1%
*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.