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Gromperenzopp – Recipes From Luxembourg

Remove green stalks and roots from 4 or 5 leeks. Wash well and cut into small pieces. There should be approximately 1½ cups.
Melt 1 tablespoon butter in a heavy soup pot. Add leeks and sauté slowly on a low heat until leeks are soft and transparent.
Dice 4 or 5 pared potatoes (approx. 3½ cups), add to leeks along with 3 cups boiling water and 2 teaspoons salt.
Cook for 30 minutes.
Strain mixture through sieve or food mill and return to the pot. Add 3 cups boiling milk, stir constantly and add 1 tablespoon butter. Then add 2 egg yolks blended with 1/2 cup cream slowly to hot soup (sour cream may be used).
Add salt and pepper and finely chopped parsley if desired.