Ingredients

  • 3 packages of 250 gr (9 cups) of sliced leeks Les Cultures de chez nous
  • 75 ml (1/3 cup) butter or margarine
  • 4 celery ribs, chopped
  • 75 ml (1/3 cup) all-purpose flour
  • 3 (14-1/2 ounces) cans chicken broth
  • 750 ml (3 cups) water
  • 5 ml (1 tsp) salt
  • 2 (8-ounces) packages cream cheese, softened
  • 125 ml (1/2 cup) plain yogurt
  • 4 egg yolks
  • 5 ml (1 tsp) ground white pepper
  • chopped fresh chives (optional)
LeeksFind our bag in yourlocal grocery store

Preparation

  • Melt butter in a Dutch oven; add leeks and celery; sauté until tender. Add flour, cook, stirring constantly, 3 minutes.
  • Stir in broth, 3 cups water, and salt; bring to a boil. Reduce heat; simmer, stirring occasionally, 15 minutes.
  • Microwave cream cheese and yogurt in a 2-quart microwave-safe bowl at High 15 to 20 seconds or until warm; whisk until smooth. Whisk in egg yolks; gradually whisk in 2 cups leek mixture.
  • Stir cream cheese mixture and pepper into leek mixture.
  • Cook over low heat, stirring occasionally, until thoroughly heated. (Do not boil.) Sprinkle with chives, if desired.

Chef's notes

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