Egg Leek Soup

AuthorAlyssa Saltzman
RatingDifficultyBeginner

"When we were children, we used to visit the farmers that managed our land. The wife, Anna, was a wonderful cook and always prepared special dishes for us. This particular one is one of my fondest memories of winter meals on the farm. Now is it one of those things I make when I really want something quick, warm and light."
- Paola

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Yields4 Servings
Prep Time25 minsCook Time15 minsTotal Time40 mins

Ingredients
 3 leeks
 4 eggs
 4 slices of Italian bread
 parmesan cheese
 1 qt chicken stock
 extrs virgin olive oil
 salt
 pepper

Directions
1

Clean the leeks and wash them well, Remove the tops (the dark green park( about half way down.

2

Chop the leeks thinly and sauté with olive oil.

3

Add the chicken stock - about 1 cup (250 ml) per person.

4

Let it cook for about 20 minutes

5

Add salt and pepper to taste

6

While the soup is cooking, slice the Italian bread and toast in the oven.

7

Place the bread in the soup bowls with a little olive oil and parmesan cheese on each slice.

8

Poach the eggs one at a time - The easiest way is to just break the egg in the soup. Use a spoon to gently fold the egg whites over the yolk. Cook for about a minute. Don't allow the yolk to cook completely. **

9

As one egg is ready, place it on top of the break and start with the second egg. When they are all done, add the soup to the bowls.

10

Sprinkle with olive oil and Parmesan Cheese.

11

Serve immediately

12

**The quality of the eggs is very important since the yolk is not completely cooked. If you are not comfortable eating raw eggs, just cook them until firm.

Ingredients

Ingredients
 3 leeks
 4 eggs
 4 slices of Italian bread
 parmesan cheese
 1 qt chicken stock
 extrs virgin olive oil
 salt
 pepper

Directions

Directions
1

Clean the leeks and wash them well, Remove the tops (the dark green park( about half way down.

2

Chop the leeks thinly and sauté with olive oil.

3

Add the chicken stock - about 1 cup (250 ml) per person.

4

Let it cook for about 20 minutes

5

Add salt and pepper to taste

6

While the soup is cooking, slice the Italian bread and toast in the oven.

7

Place the bread in the soup bowls with a little olive oil and parmesan cheese on each slice.

8

Poach the eggs one at a time - The easiest way is to just break the egg in the soup. Use a spoon to gently fold the egg whites over the yolk. Cook for about a minute. Don't allow the yolk to cook completely. **

9

As one egg is ready, place it on top of the break and start with the second egg. When they are all done, add the soup to the bowls.

10

Sprinkle with olive oil and Parmesan Cheese.

11

Serve immediately

12

**The quality of the eggs is very important since the yolk is not completely cooked. If you are not comfortable eating raw eggs, just cook them until firm.

Egg Leek Soup