Leek Soup With Egg Sauce Recipe
Leek Soup With Egg Sauce was my family cook's signature dish, now that he's gone I have taken up the task of preparing it for the family. I will prepare this Leek Soup With Egg Sauce as Appetizer for a get-together I am soon going to host. This Asian recipe of Leek Soup With Egg Sauce is enjoyed the world over. Why don't you try this great Leek Soup With Egg Sauce recipe and see for yourself?
Ingredients
2 bunches leeks
1 chicken, cut up, or 1 pound lamb shanks
4 cups water
Salt to taste
5 peppercorns
1 egg yolk
3 tablespoons lemon juice
Lemon slices
Directions
Trim the outer layer of leaves from the leeks.
Wash thoroughly and cut into two-inch lengths.
Set aside.
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.
Heat through.
Do not boil after adding the egg mixture or it will curdle.
Serve the soup with lemon slices.
Wash thoroughly and cut into two-inch lengths.
Set aside.
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.
Heat through.
Do not boil after adding the egg mixture or it will curdle.
Serve the soup with lemon slices.
