for 4 person

1 tbsp	butter
1	shallot, finely chopped
1	carrot, finely chopped
150 g	leek, finely chopped
4 dl	chicken bouillon
3 dl	white wine
1 dl	single cream for sauces
2	fresh egg yolks
	salt to taste
a little	chives, finely chopped

How it's done

Heat the butter in a pan. Sauté the shallot, carrots and leek for approx. 5 mins. Pour in the stock and white wine, bring to the boil and simmer for approx. 10 mins. Whisk together the single cream and egg yolks. Remove the pan from the heat, slowly pour the cream & egg mixture into the soup while stirring. Return the pan to the heat and bring the soup to just below the boil, season with salt. Plate up the soup, garnish with the chives.

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