Directions:
- 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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.16 Kcal (779 kJ) | ||
| Calories from fat | 57.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.39g | 10% | |
|---|---|---|---|
| Cholesterol | 52.37mg | 17% | |
| Sodium | 661.69mg | 28% | |
| Potassium | 437.07mg | 9% | |
| Total Carbs | 27.29g | 9% | |
| Sugars | 4.98g | 20% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 5.94g | 12% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 2.1mg | 11% | |
| Calcium | 72.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 84.24 Kcal (353 kJ) | ||
| Calories from fat | 26.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 10% | |
|---|---|---|---|
| Cholesterol | 23.7mg | 17% | |
| Sodium | 299.42mg | 28% | |
| Potassium | 197.78mg | 9% | |
| Total Carbs | 12.35g | 9% | |
| Sugars | 2.25g | 20% | |
| Dietary Fiber | 1.76g | 16% | |
| Protein | 2.69g | 12% | |
| Vitamin C | 3.3mg | 12% | |
| Vitamin A | 0.4mg | 31% | |
| Iron | 0.9mg | 11% | |
| Calcium | 32.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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