Potato and egg soup: In a large pan fry the following: 600 gm...

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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