At Lemon Tree Lane Kitchen, we believe food is love. Many of our fondest family memories were made in the kitchen. Get inspired to create wonderful memories of your own with our 'Recipes' page, which features some of our absolute favorite dishes! We've also created 'Heidi's Leftovers' to be your go-to resource for fun, out-of-the-box ways to turn leftover meals into something new and delicious. Be sure to peruse 'Market News' for the latest on what Lemon Tree Lane Kitchen products you can find at the farmer's markets. Last but not least, stop by 'Reminisce' to share your favorite food memories, stories and photos!
4 tablespoons butter
4 large potatoes, peeled and finely sliced
2 medium-sized bunches leeks, finely sliced
1 1/2 cups water
salt & pepper
1 teaspoon dijon mustard
1 1/2 cups milk
1/2 cup cream
Melt the butter in a pan. Add the potatoes and leeks. Add 1/2 cup water, salt, pepper and mustard. Cover and cook over a slow heat until the vegetables are soft and mushy. Pour on the milk and remaining water and stir over heat until the soup comes to a boil. Turn heat down to low. Add the eggs into the cream and beat well. Add this mixture into the soup and slowly thicken over low heat without boiling. Sprinkle with chopped parsley and serve.