Leek Soup

1. 1

   Heat the butter and oil in a pot on medium-low heat. Once the butter has melted, add the leek and parsley and stir well.

2. 2

   When the leeks begin to cook and turn a light gold color, add 3 cups of chicken stock. Cover the pot and cook for 5 minutes until the vegetables become soft.

3. 3

   Remove the yolks from the hard boiled eggs. Chop the egg whites into small pieces.

4. 4

   Add the yolks and remaining chicken stock to a food processor. Liquefy and pour into the pot with the leeks. Cook for another 5 minutes. Add the eggs whites and stir.

5. 5

   Serve the soup warm with croutons or fried corn tortilla strips.

* Per serving · 4 servings · Values may vary.

No additional tips available.