LEEK SOUP  zupa z porow

Polish Soup

3-4 leeks
6 cups boiling court bouillon or meat stock 
 1/2 cup sour cream
1 raw egg yolk
2 tablespoons flour
Salt & pepper to taste. 
a little chopped parsley and/or dill. 
Optional: 1 cup peeled, diced potatoes 

Remove "whiskers" and hardened root portion from 3-4 leeks, cut away, and 
discard greens (upper part), cut lengthwise, wash well under cold, running water
and chop. Cook in 6 cups boiling court bouillon or meat stock 15 min. or until 
leeks are fully cooked. Fork-blend 1/2 cup sour cream, 1 raw egg yolk, and 2 
tablespoons flour, dilute with 1 cup soup, stir until smooth, and gradually add 
to soup, stirring constantly. Simmer briefly. Salt & pepper to taste. Garnish 
with a little chopped parsley and/or dill. Optional: 1 cup peeled, diced 
potatoes may be cooked in the stock along with the leeks.
Grandma's Soup Recipes