Baden leek soup

Ingredients for 5 servings:

• 2 onions
• 125 g ham, raw
• 40 g butter
• 1 liter broth (consomme)
• 5 stalk(s) leeks
• 1 tbsp flour
• ⅛ liter white wine
• 2 tbsp sour cream
• 2 egg yolks
• 30 g cheese, grated
• ½ bunch parsley
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel and dice the onions and ham. Heat the butter and sauté the onions for 3 minutes. Now add the ham and fry for another 3 minutes. Deglaze with a little stock. Add the cleaned and ringed leek and cook in the resulting stock for 5 minutes. Now add the remaining stock, season with salt and pepper, and let it simmer for another 15 minutes. Mix the flour with the white wine and use it to thicken the soup. Add the sour cream. Whisk the egg yolk with a little water and stir in. Pour the soup into ovenproof dishes, sprinkle with cheese, and bake. Sprinkle with finely chopped parsley.