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


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.


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

The Leaky Cauldron is not associated with J.K. Rowling, Warner Bros., or any of the individuals or companies associated with producing and publishing Harry Potter books and films.