Recipe - Jarlsberg Cheese Soup

3 md Leeks
One fourth cup Butter/margarine
5 cup Chicken broth
1 md All purpose potato pared And
cut or sliced up thin
2 Egg yolks
1 cup Shredded Jarlsberg cheese;
Divided
Salt and white pepper to
Taste

1. Rinse leeks under running cold water to remove sand.

2. Cut leeks 1 inch above white base. Reserve 1 green leaf for garnish;
discard remaining leek greens.

3. Coarsely chop white part of leeks into pieces.

4. In medium saucepan, over medium heat, saute leeks in butter until soft,
about 3 minutes.

5. Add broth and potato; cover and cook until potato is fork tender,about
20 minutes.

6. In blender container or food processor, in batches, process soup until
pureed.

7. Return soup to saucepan. In small dish, beat egg yolks. Stir One fourth cup
soup into yolks. Slowly stir yolks back into soup. Reserve 2 Tb cheese for
garnish.

8. Gradually stir remaining cheese into soup until melted. Season with salt
and pepper.

9. Pour into serving dishes. Garnish each with thin strips of leek green
and reserved cheese.
Posted to recipeludigest Volume 01 Number 223 by RecipeLu
recipelu@geocities.com on Nov 08, 1997