| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
|
Cheese, Soups |
1 |
Servings |
INGREDIENTS
| 3 |
md |
Leeks |
| 1/4 |
c |
Butter/margarine |
| 5 |
c |
Chicken broth |
| 1 |
md |
All purpose potato pared And sliced thin |
| 2 |
|
Egg yolks |
| 1 |
c |
Shredded Jarlsberg cheese; Divided |
|
|
Salt and white pepper to Taste |
INSTRUCTIONS
1. Rinse leeks under running cold water to remove sand.
2. Cut leeks 1 inch above white base. Reserve 1 green leaf for garnish;
discard remaining leek greens.
3. Coarsely chop white part of leeks into pieces.
4. In medium saucepan, over medium heat, saute leeks in butter until soft,
about 3 minutes.
5. Add broth and potato; cover and cook until potato is fork tender,about
20 minutes.
6. In blender container or food processor, in batches, process soup until
pureed.
7. Return soup to saucepan. In small dish, beat egg yolks. Stir 1/4 cup
soup into yolks. Slowly stir yolks back into soup. Reserve 2 Tb cheese for
garnish.
8. Gradually stir remaining cheese into soup until melted. Season with salt
and pepper.
9. Pour into serving dishes. Garnish each with thin strips of leek green
and reserved cheese.
Posted to recipelu-digest Volume 01 Number 223 by RecipeLu
<recipelu@geocities.com> on Nov 08, 1997
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