Melt the butter in a large heavy bottomed saucepan. Cut
the leeks in half lengthwise and wash thoroughly. Slice.
Dice the potatoes and carrots and add with the leeks to
the saucepan. Cook five minutes while stirring
occasionally to prevent vegetables from browning. Add
flour stirring constantly; remove from heat and add broth
all at once while continuing to stir. Reduce heat and let
it simmer until vegetables are tender. Beat egg yolks
into a soup tureen. Pour soup over egg yolks, a little at
a time, stirring constantly. Season with salt and pepper
to taste. Sprinkle with fresh parsley. Serve at once.
Serves 6-8.
Leeks in Olive Oil (Turkish side dish)
2lb Leeks
1/3 cup Extra virgin olive oil
2 small Carrots halved & slced
2 tablespoons Uncooked rice
1 1/2 teaspoons Sugar
3/4 teaspoon Salt
Juice of half lemon
1 1/2 cups Water
Trim leeks. Remove a few of the outer layers. Slice 3/4"
thick, discard tough green leaves. Wash well in several
changes of water. In a heavy skillet, heat olive oil.
Stir in leeks & carrots. Cover & cook very gently
for 30 minutes, shaking the skillet occasionally. Blend
in the remaining ingredients in order. Cover & simmer
for 30 minutes, checking the liquid. Add more water if
necessary. When fully cooked, it should be very moist but
not watery. Serve cold with lemon juice. Serve as part of
a buffet including other vegetable dishes.