Ingredients
6 wild leeks1 medium onion, thinly sliced1/4 cup butter, cubed6 medium potatoes, peeled and sliced6 cups chicken broth1/2 cup minced fresh parsley1 egg yolk, beaten1-1/2 teaspoons salt1/4 teaspoon pepperPinch ground nutmeg2 cups half-and-half cream4 bacon strips, cooked and crumbled
Preparation
Cut leeks into thin slices. In a skillet, saute leeks and onion in butter until tender but not browned. Transfer to a soup kettle or Dutch oven. Add potatoes, broth and parsley; cover and simmer until the vegetables are tender. Strain; set broth aside. Puree vegetables in a blender or food processor. Return puree and broth to pan. Stir a small amount of pureed mixture into egg yolk; return to pan. Add salt, pepper and nutmeg. Cook over medium heat until a thermometer reads 160°, stirring occasionally. Add the cream; heat through but do not boil. Garnish with bacon.
