Leek Soup

Ingredients

• six to eight leeks
• a quarter of a pound of butter
• about two pints of good white stock
• a pint of white sauce
• the yolks of two eggs
• a gill of cream
• pepper to taste
• salt to taste

Method

1. 1

   Cut the white pieces of leeks into rounds and blanch them.

2. 2

   Put them in a saucepan with butter and stir over the fire for about three minutes.

3. 3

   Add white stock and boil until cooked.

4. 4

   Rub through a fine sieve, add white sauce, and cook for about twenty minutes while stirring.

5. 5

   Let it cool, then add beaten egg yolks and cream, stirring over the fire until smooth but do not let it boil.

6. 6

   Serve with fried bread cut into small dice.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.

six to eight leeks, and cut the white pieces into rounds. Blanch them, put them into a saucepan with a quarter of a pound of butter, and stir over the fire for about three minutes ; add some good white stock, about two pints ; boil till cooked. Then rub them through a fine hair sieve. Add a pint of white sauce and cook for about twenty minutes. Keep stirring all the time. i\dd pepper and salt to taste. Let it cool, then add the yolks of two eggs well beaten, a gill of cream

Cook this with the app: pantry check, scaling, and the assistant.