2 tbsp butter 2 tbsp flour 1/8 tspn celery salt 1/2 tspn black pepper 1/4 tspn nutmeg 2 egg yolks 2 small onions 5 cups chicken stock 1 tspn salt 1 tspn paprika 1.5 lb leeks 8 oz double cream
Slice the onions into thin rings. Cut the leeks into 1/2 inch lengths.
Melt the better, add onions, and cook for 5-7 minutes over a moderte heat. Remove from the heat and stir in the flour. Gradually add the chicken stock.
Gradually add the remaining ingredients, except for the egg and the cream.
Return the pot to the heat and bring to the boil, stirring constantly.
Reduce the heat and simmer for 30-35 minutes or until the leeks are tender.
In a small bowl, beat together the egg yolks and cream (double cream can be replaced with 1 cup of heavy cream). Stir this into the soup, and cook, stirring constantly, for 4-5 minutes, until the mixture is thick and smooth.
Do not boil, or it will curdle.
Serve with croutons.