Peel and chop 2 lb.s potatoes, I use Yukon golds. Trim the ends off 1 lbs. leeks then slice the long way and rinse well slice leeks. Put the leeks and potatoes in a saucepan Add enough broth to cover. You will need 8 cups of beef broth in all. Now cook uncovered, over med heat til veggies are tender. With sloted spoon put veggies in blender or F/P and process til smooth, Return pureed veggies to broth. Bring puree to a boil.Remove from heat beat 2 egg yolks and1/2 cup heavy cream working fast mix the egg mixture into the hot soup.. Now stir in 2-tab. fresh chopped parsley. Season with salt and pepper Serve this soup hot with fresh grated parmesan and toasted French or Italian bread and butter.
enjoy,
kades
enjoy,
kades