Cocka-Leeke Soup
Yield
6 servingsPrep
15 minCook
130 minReady
145 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
leeks
washed, trimmed |
*
|
| 2 | cups |
chicken breasts
cooked |
|
| 4 | tablespoons |
butter
|
|
| 2 | quarts |
chicken broth
|
*
|
| 4 | stalks |
celery
sliced |
*
|
| 1 | each |
egg yolks
|
*
|
| 2 | each |
carrots
cleaned, sliced |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
leeks
washed, trimmed |
*
|
| 473 | ml |
chicken breasts
cooked |
|
| 6E+1 | ml |
butter
|
|
| 2 | quarts |
chicken broth
|
*
|
| 4 | stalks |
celery
sliced |
*
|
| 1 | each |
egg yolks
|
*
|
| 2 | each |
carrots
cleaned, sliced |
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
Directions
Slice cleaned leeks into ½ inch slices.
Melt butter in a large skillet and add leeks, carrots, and celery, cook until lightly browned.
Add all but 2 cups of chicken broth from the boiled chicken to the skillet.
Add the chicken breast cut up into small cubes.
Cover and simmer for approx 2 hours.
In the 2 cups of chicken broth you saved add the egg yolk to it and mix well.
Add this to the skillet and continue cooking for another 3 minutes.
