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Jarlsberg Cheese Soup
Yields: 1 serving(s)
Ingredients
- 3 medium leeks
- 1/4 cup(s) butter/margarine
- 5 cup(s) chicken broth
- 1 medium all purpose potato pared and sliced thin
- 2 egg yolks
- 1 cup(s) shredded jarlsberg cheese; divided
- Salt and white pepper to taste
Directions
- Rinse leeks under running cold water to remove sand.
- Cut leeks 1 inch above white base.
- Reserve 1 green leaf for garnish; discard remaining leek greens.
- Coarsely chop white part of leeks into pieces.
- In medium saucepan, over medium heat, saute leeks in butter until soft, about 3 minutes.
- Add broth and potato; cover and cook until potato is fork tender,about 20 minutes.
- In blender container or food processor, in batches, process soup until pureed.
- Return soup to saucepan.
- In small dish, beat egg yolks.
- Stir 1/4 cup soup into yolks.
- Slowly stir yolks back into soup.
- Reserve 2 tablespoons cheese for garnish.
- Gradually stir remaining cheese into soup until melted.
- Season with salt and pepper.
- Pour into serving dishes.
- Garnish each with thin strips of leek green and reserved cheese.
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