Remove "whiskers" and hardened root portion from 3-4 leeks, cut away, and discard greens (upper part), cut lengthwise, wash well under cold, running water and chop. Cook in 6 cups boiling court bouillon or meat stock 15 min. or until leeks are fully cooked.

Fork-blend 1/2 cup sour cream, 1 raw egg yolk, and 2 tablespoons flour, dilute with 1 cup soup, stir until smooth, and gradually add to soup, stirring constantly. Simmer briefly. Salt & pepper to taste. Garnish with a little chopped parsley and/or dill.