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Ingredients
- 5 Tbsp. butter - (75ml)
- 10 x onions sliced
- 4 c. boiling water - (1liter)
- 4 x inch green stalk of a leek
- 2 x bay leaves
- 4 x peppercorns
- 4 sprg fresh flat leaf parsley
- 1 x salt and pepper to taste
- 1/4 tsp cayenne pepper - (1.25ml)
- 1/4 tsp nutmeg - (1.25ml)
- 1 x bottle of dry champagne
- 1/2 x a Camembert Cheese or possibly small brie
- 4 x egg yolks
- 1 c. Port - (250ml)
- 8 slc thick bread fried in butter
- 1 Tbsp. freshly minced parsley - (15ml)
Directions
- Heat the butter in a large, deep skillet or possibly saucepan. Add in the sliced onions and saute/fry till they turn golden brown. Add in the boiling water. Tie the bay leaves, parsley, peppercorns into the green stalk of the leek to create a bouquet garnis. Add in this to the pot. Add in salt, cayenne, and nutmeg. Stir well and bring to a boil. Reduce the heat and cover. Simmer for approximately 20 min.
- Add in the qt of dry champagne to the soup and bring it back up to a boil.
- Add in the cheese and mix well.
- Beat the egg yolks together with the port. Scoop some of the warm soup into the egg mix and temper the yolks. Gradually whisk the egg/port mix into the soup.
- Remove the soup from the heat and let it rest covered for 10 min.
- Meanwhile fry the bread in butter and place on slice on the bottom of each bowl. Ladle the soup on top and garnish with freshly minced parsley. Serve warm.
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