Potato and egg soup:
In a large pan fry the following:
600 gm leeks.
600 gm potatoes.
1 packet of chicken necks.
A tablespoon butter.
A tablespoon olive oil or rendered beef fat.
Then add 4 four cups water.
A teabag of herbs.
Remove chicken necks and blend in the food processor.
Season with some of the following:
Pepper.
Sherry.
Soy sauce.
Worcestershire.
Reheat and serve with egg yolk mixed with cream.
Serve with crusty bread.
Original recipe.
Photo from www.duckduckgo.com
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