1 oz butter
8 oz. leeks, white part only
12 oz. onions, sliced
4 oz. celeriac (celery root), diced small
10 cloves garlic, minced (15 cloves: mince 5 more and add after you puree)
1 qt. chicken broth
Pinch salt and cayenne pepper
Pinch nutmeg
1 c. hot cream
2 egg yolks
1/4 c. cream

Heat the butter in 4 quart non - corrosive pot. Cook the leek whites, onions and celeriac over low heat. Add the garlic and continue to cook a few more minutes. Do not brown the onions. Add the chicken broth and simmer slowly for another 30 minutes. Add the salt, cayenne and nutmeg. Puree in a blender until smooth. Reheat and add the hot cream. Adjust the seasonings. Combine the egg yolks and cream in a 2 quart stainless steel mixing bowl. Add slowly to the cream soup while whisking to achieve a proper emulsion. Add more broth if needed. The veloute should be velvety in texture.

GARNISH:

3/4 c. diced stale Italian bread, without crust, small
1 oz. butter
1/2 c. fine julienne of prosciutto