Purresuppe

Thoroughly wash and trim the leeks, then slice them into thin rounds. Peel and dice the carrots and potatoes into small, uniform pieces.

Melt the butter in a large pot over medium heat, then add the sliced leeks and sauté gently until softened and translucent, being careful not to brown them.

Add the diced carrots and potatoes to the pot, then pour in enough cold water or light stock to cover the vegetables by about 5 cm.

Bring the soup to a boil over medium-high heat, then reduce to a gentle simmer and cook until all vegetables are completely tender.

Season the broth with salt to taste, adjusting gradually and stirring to ensure even seasoning throughout.

In a small bowl, lightly beat the egg yolks, then slowly ladle a small amount of the hot broth into the yolks while whisking constantly to temper them.

Reduce the heat to low and slowly stir the tempered egg yolk mixture back into the soup, stirring gently to incorporate without curdling. Do not allow the soup to boil after adding the egg yolks.

Ladle the finished soup into warm bowls and garnish generously with freshly chopped parsley before serving immediately.