Summary

Ingredients

• 500 g leek
• 1 small onion (s)
• 30 g butter
• 30 grams flour
• 1 pinch (s) sugar
• nutmeg
• 1 liter vegetable broth
• 0.5 ½ lemon (s), juice it
• liter ⅛ cream
• 1 egg yolk
• 0.5 ½ bunch chives
• salt and pepper

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Instructions

1. Clean the leek, wash it thoroughly under cold water. Drain and cut into fine strips, peel and finely dice the onion, heat the butter in a saucepan. Sauté the onion in it, add the leek and sauté. Dust with the flour and sweat while stirring. Pour hot broth while stirring, cook for 15 minutes. Stir in lemon juice. Puree with the hand strainer. Mix the cream and egg yolks in a cup. Remove the saucepan from the heat, pour the cream and egg yolk into the soup while stirring. Season to taste with salt, nutmeg, sugar and pepper.
2. Cut the chives into fine rolls. Pour the soup into pre-warmed cups and serve sprinkled with the chives.
3. The cream of leek soup is also good as a midnight soup.