Suppliers of fresh, high-quality, welsh daffodils, cauliflowers, leeks, mushrooms and daffodil bulbs

You will Need:

• 1 oz (25g) butter
• 2 small onions, thinly sliced and pushed out into rings
• 2 tbsp plain flour
• 2 pts (1 ltr) chicken stock
• Half tsp celery salt
• Salt and black pepper to taste
• 1 tsp paprika
• Pinch grated nutmeg
• 1.5 lb (750g) Really Welsh Leeks cut into half lengths
• 2 egg yolks
• 8 fl.oz (225ml) double cream

Method:

1. Melt the butter in a large saucepan over a moderate heat. Add the onions and cook gently until softened, but not brown.
2. Remove from the heat and stir in the flour to make a paste. Slowly add the stock, stirring to break up any lumps.
3. Add the celery salt, seasoning, paprika, nutmeg and leeks to pan and stir to mix.
4. Return to the heat and bring to the boil, stirring constantly.
5. Reduce the heat, cover the pan and simmer for 30 minutes until the leeks are very tender.
6. In a small bowl beat the cream and egg yolks together then slowly stir into the soup. Cook gently, stirring constantly for 4-5 minutes until the soup has thickened. Do not allow to boil as the soup will curdle.
7. Serve with crutons.