Leeks with avgolemono (Leeks with egg and lemon sauce)

Name: Leeks with avgolemono (Leeks with egg and lemon sauce)
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 500.00 g leeks small; 2.00 eggs seperated; 1.00 sugar; 0.00 lemon juice only; 0.00 sea salt and freshly ground black pepper; 0.00 freshly ground black pepper; 0.00 paprika; 25.00 g fresh dill finely chopped

0 serving

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Vegetable

By Food24 November 03 2009

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Ingredients (8)

500.00 g	leeks — small
2.00	eggs — seperated
1.00	sugar
0.00	lemon — juice only
0.00	sea salt and freshly ground black pepper
0.00	freshly ground black pepper
0.00	paprika
25.00 g	fresh dill — finely chopped

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Method:

Trim the leeks, wash them well and simmer until tender. Set aside and reserve about
300ml of the cooking water. To make the sauce, whisk the egg whites in a heat-proof bowl until stiff. Continue whisking gently while steadily pouring in the leek stock. Add the egg yolks, a little at a time.

Add the sugar and pour in the lemon juice.
Place the bowl over a saucepan of boiling water and continue stirring the sauce until it has thickened (about 5?6 minutes). Season to taste.

Arrange the leeks on a serving platter, spoon over the sauce and sprinkle with
paprika and chopped dill.