Total TimePrep/Total Time: 30 min.
Makes12 servings (3 quarts)
I didn't exactly follow the recipe -- I left some of the soup chunky, and used one cup of milk and a tablespoon of butter in place of the cream. Also I added a carrot and a fresh jalapeno. But the technique is excellent, and using an egg yolk for thickening was just inspired!
This recipe was great!! Very hearty, smooth, creamy, and great as a side or main course. I used milk instead of cream because I didn't have any. If you like a bit more chunk to your creamy soup, I would also recommend keeping maybe a third of the vegetables out of the blender/processor and then added to the pot after the cream/milk is added to the puree. I also doubled the nutmeg on accident, and it still came out delicious. I highly recommend it as a wonderful recipe for leeks. It's a true comfort food, great for Fall and Winter suppers and lunches.