3 potatoes
6 leeks
5 cups beef broth or bouillon
salt and pepper, to taste
2 egg yolks
6 tbsp. cream (about 1/2 cup)
parsley, for garnish

Peel and dice potatoes. Cut leeks into strips. Simmer meat stock and add potatoes. Cook for 15 minutes. Add leeks and simmer 5 minutes. Add salt and pepper to taste. Remove one cup of broth, to this add egg yolks and cream. Slowly add this mixture to the soup. Heat, but do not boil. Serve soup in hot bowls and garnish with parsley.

Makes 6 servings.

Submitted by: Susan Olsen