A rich, warming soup, Leek Soup is very easy and quick to make. Serve it with croutons of fried bread as the crunchiness of these is a nice contrast to the creaminess of the soup.
1 oz. butter small onions, thinly sliced and pushed out into rings
2 tablespoons flour
2 pints chicken stock
½ teaspoon celery salt
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
3 teaspoon grated nutmeg
12 lb. leeks, trimmed, washed and cut into
2 egg yolks
8 fl. oz. double cream
In a large heavy saucepan, melt the butter over moderate heat. When the foam subsides, add the onions and cook them. stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown.
Remove the pan from the heat. With a wooden spoon, stir in the flour to make a smooth paste. Gradually stir in the chicken stock, being careful to avoid lumps. Stir in the celery salt, salt, pepper, paprika, nutmeg and leeks.
Return the pan to the heat and bring the soup to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer the soup for 30 to 35 minutes, or until the leeks are very tender.
In a small mixing bowl, beat the egg yolks and the cream together with a fork until they are thoroughly combined.
Stir the cream and egg yolk mixture into the soup and cook, stirring constantly, for 4 to 5 minutes, or until the soup is thick and smooth. Do not let the soup boil or it will curdle.
Remove the pan from the heat. Pour the soup into a warmed soup tureen or individual soup bowls and serve.