Purresuppe

Description

Norwegian leek soup, Serves 6-8

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Purresuppe (Leek soup)

Ingredients

• 3 T. butter
• 3 leeks, sliced
• 5 potatoes, medium
• 2 carrots, medium
• ¼ cup (½ dl) flour
• 1 quart (liter) beef broth
• 2 egg yolks, slightly beaten
• 1 tsp. salt
• ¼ tsp. peper
• Fresh parsley, chopped

Directions

1. Melt the butter .
2. Cut the leeks in half and wash .
3. Dice the potatoes and carrots and add with the leeks to the saucepan.
4. Cook five minutes while stirring .
5. Add flour , remove from heat and add broth all at once while continuing to stir.
6. Reduce heat and let simmer .
7. Pour soup over egg yolks, a little at a time, stirring constantly.
8. Season with salt and pepper to taste.
9. Sprinkle with fresh parsley.
10. Serve at once.