Leek Soup (adapted from Chez Panisse Vegetables)

2 large leeks
2 garlic cloves, minced
chicken stock
1 branch rosemary, a couple sprigs fresh thyme
salt and pepper
couple splashes of white wine vinegar
egg (optional)

- Only using the white ends of the leek, slice in half lengthwise and then cut into a 1/4” dice.
- Soak leek pieces in a large bowl of water to allow the sediment in the layers to sink to the bottom.
- Heat some oil in a pot. Remove the leeks from the bowl and drain well. Add to the hot oil and saute until just soft.
- Pour in enough chicken stock to cover. Add in the rest of the ingredients. Bring to a boil and then turn heat down. Allow it to simmer for 20-30 minutes. Season with salt and pepper to taste. Finish with white wine vinegar.
-Optional : Crack an egg onto the top and cover. Simmer until whites are cooked but yolk is still runny (or until however you like your eggs cooked). Gently transfer egg and the soup into your bowl.