Leek in lemon and egg sauce

Ingredients for 2 servings:

• 600 g leek
• some butter
• 200 ml vegetable stock
• ½ lemon(s), possibly 1 whole, organic quality
• 2 egg yolks
• salt and pepper
• Sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

sour-fresh variant

Clean and wash the leeks, and cut into 2-3 cm wide pieces. Sauté in the heated butter (do not brown), deglaze with vegetable stock, and cook for about 10 minutes until al dente. Remove the leek pieces from the stock. Wash the lemon in hot water, dry them, finely grate half of the zest, and squeeze out the juice. Whisk the lemon juice (amount to taste) and zest with the egg yolk. Gradually whisk in the stock over low heat until the yolk thickens. Caution: Do not let it boil, or the egg will curdle! Season the sauce with salt, pepper, and sugar, add the leeks, and heat gently. Leeks make a vegetarian main course with rice or potatoes. Fried fish fillets also go well with it.