4 tbsp. butter
3/4 c. rice flour or reg. flour
2 qts. chicken broth
3 cloves garlic
2 onions, chopped
1 stalk celery, chopped
2 leeks, chopped
2 sprigs, parsley
2 egg yolks
1 c. heavy cream or more
1/2 c. cooked rice
salt, to taste

In a large saucepan, heat butter, blend in rice, flour and cook over low heat, stirring constantly until mixture begins to turn golden. Add hot chicken broth and cook over medium heat, stirring constantly until soup thickens and becomes smooth. Add onion, celery, garlic, leeks, parsley and salt if necessary.

Simmer soup about 30 minutes, skimming as necessary. Strain the soup base through a fine sieve. In a mixing bowl, mix egg yolks with heavy cream. Add a little hot soup, stirring constantly. Stir the mixture into the remaining soup and bring almost to a boil. Do not let boil. Add more cream to bring to the desired consistency; correct seasoning and add cooked rice and serve. Serves 8.