- butter
- 3 slender leeks, whites and light green parts only, minced
- 600 ml chicken stock
- 600 ml milk
- 3 cloves garlic, crushed
- 2 chicken breasts
- 1 tbsp flour
- pinch of mace
- 3 bay leaves
- salt and pepper
- 2 egg yolks
- 1/3 cup heavy cream
- Melt 2 tbsp of butter in a dutch oven and saute the leeks until tender.
- Meanwhile combine the stock, milk, garlic, bay leaves, and chicken breasts in another saucepan and bring to a boil. Reduce the heat and simmer 5 minutes.
- Stir the flour into the leeks and then cook 2 minutes.
- Remove the chicken and the bay leaves from the saucepan. Pour the liquid into the pot with the leeks and stir well.
- Discard the leaves and shred the chicken.
- Return the chicken to the pot and bring to an almost boil. Stir in the mace, and season to taste.
- Cook 5 minutes. Combine the cream with the egg yolks and then stir into the soup.
- Check the seasoning and serve.