Potato And Leek Soup

Recipe Ingredients

2 tablespoons	30ml	Butter
3 tablespoons	45ml	Leeks - white part only (medium)
1 1/2 lbs	681g / 24oz	Potatoes - peeled and quartered
6 cups	1422ml	Water
1 tablespoon	15ml	Salt
1		Egg yolk
1 cup	237ml	Milk
6		French bread - fried in butter

Recipe Instructions

Heat butter in kettle or large saucepan. Shred leeks and add to pan. Cook until leeks are slightly browned. Add potatoes, water, and salt. Bring to boil. Cover and simmer for 30 minutes, or until potatoes are tender. Strain. Mash vegetables. Stir cooking liquid into mashed vegetables and return to pan. Bring to boil. Stir in milk and yolk. Bring back to boiling point but do not allow to boil. Serve hot with fried French bread, or chilled without bread.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin - Published by Bantam Books, Inc. (c) 1958

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