• 1 oz butter
• 8 oz. leeks, white part only
• 12 oz. onions, sliced
• 4 oz. celeriac (celery root), diced small
• 10 cloves garlic, minced (15 cloves:  mince 5 more and add after you puree)
• 1 qt. chicken broth
• Pinch salt and cayenne pepper
• Pinch nutmeg
• 1 c. hot cream
• 2 egg yolks
• 1/4 c. cream

Heat the butter in 4 quart non – corrosive pot.  Cook the leek whites, onions and celeriac over low heat.  Add the garlic and continue to cook a few more minutes.  Do not brown the onions.  Add the chicken broth and simmer slowly for another 30 minutes.  Add the salt, cayenne and nutmeg.  Puree in a blender until smooth.  Reheat and add the hot cream.  Adjust the seasonings.  Combine the egg yolks and cream in a 2 quart stainless steel mixing bowl.  Add slowly to the cream soup while whisking to achieve a proper emulsion.  Add more broth if needed.  The veloute should be velvety in texture.

Garnish:

• 3/4 c. diced stale Italian bread, without crust, small
• 1 oz. butter
• 1/2 c. fine julienne of prosciutto