CHICKEN LEEK SOUP
2 tablespoons of butter
2 leeks, cut into 1/2" pieces
2 medium carrots, sliced
6 springs parsley
1/4 teaspoon white pepper
1/2 teaspoon thyme
1 chicken, cut-up
5 cloves of garlic, whole
1/4 teaspoon of nutmeg
4 cups of chicken broth
1/4 quart of water
1 teaspoon of salt
1/2 cup of barley
2 egg yolks
2 tablespoons of heavy cream
2 tablespoons of lemon juice
In a large pot, melt butter and sauté leeks, carrots and celery.
Add the parsley, pepper and thyme. Cook until tender. Add
the
chicken pieces, garlic and nutmeg and brown slightly.
Reduce heat to medium and cook for 1 hour. Remove chicken
pieces
and
remove meat from the bone. Return meat to pot and add stock.
Continue cooking for an additional 30 minutes.
Meanwhile, in a medium pot, add water, salt and barley. Bring to a
boil.
Cover and simmer for 45 minutes.
In a small bowl, beat the egg yolks with the cream. Add the lemon
juice and blend into the soup. Cook for 5 minutes.
Ladle into bowls and serve.