Leek Soup

This is a simple soup, which I make using vegetable stock although you can use chicken stock if you prefer.

Ingredients

• 3-4 Leeks
• 1 litre of vegetable stock (I use Marigold powder)
• 125ml soured cream
• 2 egg yolks
• Butter to fry leeks
• Salt and pepper to taste
• *
• To serve – chopped chives or a little grated Gouda style cheese.

Method

• Chop the leeks into fine rounds.
• Fry the leeks gently in butter to soften then.
• Add them to the stock.
• Bring to the boil and put a lid on the pan.
• Simmer gently until the leeks are soft.
• Take the pan off the heat for a few minutes.
• Purée the soup – a stick blender is good for this.
• Season to taste.
• In a small bowl mix the soured cream and egg yolks.
• Bring the soup back up to the boil and then take take of the heat.
• Add the soured cream mix and whisk in.
• *
• Serve with some chopped chives or around a tablespoon of grated Gouda style cheese.

Served in Soup Dishes by Midwinter – Spanish Garden – 1966 – 1982.