Ingredients

4 large, sweet onions, chopped

1 rib of celery (the middle with the tops works well), chopped

2 Tbsps (60 g) butter

4 cups (1L) of chicken stock

1 small sprig of thyme (or ¼ tsp dried)

2 sprigs of parsley (or 2 tsps dried)

1 small bay leaf

½ cup (125 ml) of half & half (or single cream)

2 egg yolks

Salt and pepper to taste

Parmesan cheese, shredded, to serve

Fresh parsley, for garnish

Instructions

In a large saucepan, sautee onion and celery in butter on moderate heat (without browning) until soft.

Add chicken stock and herbs and bring to a boil.

Lower the heat and simmer for about 10 minutes.

Run the chunks through blender or food mill, removing the herb sprigs, if you wish.

In a large cup, beat egg yolks into cream then temper with a few ladles of hot soup before pouring it into the pot.

Serve with a light sprinkle of parmesan cheese and garnish with fresh parsley.

Vegetarian Option

Use vegetable stock instead of chicken stock, and thicken with a little cooked potatoes instead of egg yolks.

Credit

Mari (a.k.a. Twinsmum)'s recipe was posted with permission.





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