| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
British |
Soups, British |
1 |
Servings |
INGREDIENTS
| 150 |
g |
Bacon, lean rashers |
| 1 |
md |
Potato |
| 2 |
|
Leeks |
| 1 |
|
Celery, stack |
| 1 |
|
Egg |
| 600 |
ml |
Water |
| 600 |
ml |
Milk |
| 2 |
ts |
Parsley, chopped |
|
|
Salt & pepper |
INSTRUCTIONS
Remove the rind from the bacon. Dice the bacon. Peel and cut up the potato
and leeks. Slice the celery. Place the bacon and vegetables with the water
in the saucepan. Season. Cover and simmer for 30 minutes. Separate the egg
yolk from the white and mix the yolk with the milk. Remove the saucepan
from the heat and stir in the egg yolk and milk. Reheat for 2-3 minutes but
do not boil. Serve sprinkled with parsley.
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