This has to be one of the creamiest leek soups ever. Serve with croutons for a nice combination of textures or just some nice crusty bread on the side.
CREAMY LEEK SOUP
25 g butter
2 small onions, thinly sliced and pushed out into rings
2 tablespoons plain flour
1 litre chicken stock
½ teaspoon celery salt
salt and black pepper to taste
1 teaspoon paprika
pinch grated nutmeg
750 g leeks, cut into 1½ cm lengths
2 egg yolks
225 ml double cream
Melt the butter in a large saucepan over a moderate heat.Add the onions and cook gently until softened but not brown.
Remove from the heat and stir in the flour to make a paste. Slowly add the stock, stirring to break up any lumps.
Add the celery salt, seasoning, paprika, nutmeg and leeks to pan and stir to mix. Return to the heat and bring to the boil, stirring constantly.
Reduce the heat, cover the pan and simmer for 30 minutes until the leeks are very tender.
Beat the cream and egg yolks together then slowly stir into the soup. Cook gently, stirring constantly for 4-5 minutes until the soup has thickened. Do not allow to boil as the soup will curdle. Serve.