The same soup can be made
without the egg yolks by adding
some vermicelli as soon as the soup
has come to the boil; or make it
without any thickening and serve
with grated cheese.
PURÉE LÉONTINE
2 lb leeks, 1 cup each of spinach, green
peas, and shredded lettuce, 1
tablespoon each of chopped parsley,
mint, and celery, ½ tumbler olive oil,
lemon juice, salt, and pepper.Clean and cut the leeks into
chunks. Into a thick marmite put
the olive oil and when it is warm
put in the leeks, seasoned with salt,