WHAT?
1 big leek
2 sweet potatoes
Onion, 2 garlic cloves, chilli
1 carrot
1 tablespoon rice
1 litre chicken stock
1 tablespoon olive oil
For the egg and lemon sauce
1 egg
2 tablespoons lemon juice
Hint of mustard
Thyme, salt, pepper to serve
HOW TO?
1️⃣Peel the potatoes and cook in water with the leeks for 15 minutes. Take them off the boil.
2️⃣In olive oil sauté the onion, garlic, carrot and chilli for two minutes. Add the stock with the potatoes, rice and leek and cook for 10 minutes. With a hand blender, blend the soup.
3️⃣Separate the egg white and yolk. Whisk the white into a meringue and add the egg yolk. Add the lemon and mustard and whisk. Slowly add the hot soup to the eggs, so the eggs don’t cook.
4️⃣Serve with freshly ground pepper and thyme.
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