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Leek Soup

Method
Clean and chop all the herbs and mix it into a light butter and flour roux, add cleaned and chopped leeks, liquid from asparagus, a little chicken stock.
Bring to a boil and season with pepper, salt.
Simmer until leeks are soft
Add the asparagus just before serving
Whisk in egg yolk and cream to thicken

Serve this soup with croutons.

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Herbs 
Tb/sp Chives, 
t/sp Parsley, 
t/sp Chervil. 
t/sp dill, 

2 leeks 
Tin asparagus
Pepper and salt
1 egg yolk per person
cream
croutons