Velouté Crécy

Technical stages for Velouté Crécy :

• the leeks and cut the carrots in julienne using a .
• the onion in butter, browning it a little. Add the carrot julienne and sweat it another few minutes. with the broth, add salt and pepper, then simmer. When the carrots are soft, add the tapioca and cook for 10 minutes.
• Mix the egg yolks and cream with a ladleful of warm broth. Pour into the soup and bind over very low heat, constantly stirring.
• Remove form the heat, serve in a soup bowl, and sprinkle chopped chives on top of it.