Instructions
1. Heat the butter in a 4-quart noncorrosive pot. Cook the leek whites, onions, and celeriac over low heat. Add the garlic and continue to cook a few more minutes. Do not brown the onions.

2. Add the chicken broth and simmer slowly for another 30 minutes. Add the salt, cayenne, and nutmeg. (Can be made ahead to this point. Cover and refrigerate. Slowly reheat until thoroughly warm before continuing.)

3. Puree with an immersion blender (or in a blender) until very smooth. For an extremely velvety texture, strain through a china cap. Reheat and add the hot cream. Adjust the seasonings.

4. Saute the small-diced Italian bread in butter until crisp.

5. Combine the egg yolks and cream in a 2-quart mixing bowl. Add slowly to the cream soup while whisking to achieve a proper emulsion. Add more broth if needed. The veloute should be velvety in texture.

6. Serve the soup topped with the croutons and fine julienne of prosciutto.




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Yields: 8 Servings
    

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