Hi LCSue,

Another thing to try--though carby but--is making a soup base with lots of sauteed leeks and a lot of "whatever" you want to make the soup out of. Add enough chicken stock to cover, cook, puree and sieve.

Reheat and add finely chopped of the "whatever" vegetable for texture then thin out with more stock and bring to a boil. Add cream and season to taste. Now, for each 2 cups of soup you will need 2 egg yolks...

Remove the soup from the heat--it can't be anywhere near boiling--and add a cup of soup to the yolks while whisking constantly. Pour the yolk mixture into the soup and reheat gently. If you boil it. the eggs will curdle. Soup made this way cannot be reheated. If you like this method, you can make the soup without the yolks and only add them when you heat and serve the soup.

Karen