2 liters of meat or vegetable broth
4 stalks of leeks (white and light green parts only)
100 ml Parmalat CHEF 11% cream
2 egg yolks
1 tbsp butter
1 tbsp flour
3 slices of white bread
salt, freshly ground black pepper
NUMBER OF SERVINGS
Peel potatoes and cut into wedges. Cut the leeks lengthwise, rinse well with cold water and cut into small half rings.
Bring the stock to the boil, add the vegetables and simmer until soft. Mashed potato with a blender and drain 1 ladle of soup to cool slightly.
Melt the butter in a saucepan, add the flour and fry until golden, stirring frequently. Add to the soup and stir well. Bring the soup to the boil, salt and pepper.
Mix the yolks with the cream, add a ladleful of the cooled soup and stir well. Pour the resulting mixture into the pot of hot soup, stir and remove from the heat.
Dice the bread and toast in the oven, 5 minutes. Serve the soup with the croutons.