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A French Soup of Leeks

In the provinces they make many savory soups with vegetables which contain all the mineral salts we need so much for our nerves and blood, especially in the spring. Trim and slice a large bundle of leeks, discard the greenest part of the tops and fry the rest in 2 ounces butter, add 2 ounces flour, then a pint of hot milk and a pint of white stock, parsley, salt, and pepper. Cook 40 minutes, add yolk of one egg, and serve with croutons.