Ingredients:

 

½ leek

1 egg

Cream or milk 

butter

 

salt + pepper

flour

water or chicken/vegetable bouillon

 

Directions:

 

Rinse and cut leek into small pieces and fry it using butter, not oil! 

Meanwhile prepare roux – mix flour with melted butter.
Add some water or bouillon on top and then add leek and boil for a while with salt and pepper. 

Mix one egg and some cream/milk and pour it into the soup. You can also try to liquidise the leek before pouring it into the soup – the soup then becomes creamier without any hard bits. 

There you go, you can eventually use some breadcrumbs if you want to!