Ingredients:

300g/10½ oz leeks, sliced

3 tbsp butter

2 tbsp plain flour

1.5 litres/2½ pts water

1 vegetable stock cube

200ml/7fl oz fresh cream

1 egg yolk

Salt, pepper

Method:

1. Melt the butter in a pan, add leeks and gently cook for 3-5 mins.

2. Add flour, stir well and slowly pour in the water, stirring continuously.

3. Add stock cube, bring to the boil and simmer for 15-20 mins.

4. Mix the cream with the egg yolk, stir into the soup and take off the heat.

5. Season with salt and pepper and serve.