Leek and Potato Soup:
3 leeks, whites only
1 onion
50g butter
1 kg potatoes
3 cups water
Salt and white pepper to taste
Milk
1 egg yolk
½ cup cream
Chopped chives
Slice the leeks and onion finely. In a saucepan, heat the butter and sauté the leeks and onion but do not let it colour. Simmer until vegetables are soft. Pass through a sieve or put in a blender to get a thick puree. Add sufficient milk to make soup the consistency preferred. Return to boiling point just before serving and add the egg yolk beaten with the cream. Do not re-boil. Sprinkle with the chives
(From Glenn's Dad's - Jack - Scrumptious Tucker book 1994)
