Leek Broth
Over a year ago
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Ingredients
- 4 Leeks cut fine
- 1 Tablespoon butter
- 30g Oatmeal
- 700ml Lamb stock
- Salt and pepper to taste
- 1 Egg yolk
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
A warming dish on a cold day
Method
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1
Put a sauce pan on a medium to high heat and add the butter, when the butter has just melted add the leeks and cook until soft stirring from time to time, now add the oatmeal and mix well and cook for 3mins, stirring all the time while cooking, now slowly add the stock, stirring all the time while adding, when all the stock is added bring to the boil, when just boiling turn down low and simmer for 20mins add salt and pepper to taste, after 20mins remove from the heat and add the egg yolk and mix in well and serve.
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