In a large pot melt butter. Stir in leeks, onions, garlic and sugar. Cook, covered, over medium low heat about 10 mins or til tender, stirring occasionally. Remove 3/4 cup onion mixture; set aside. Add 5 1/2 cups of the chicken broth, thyme and pepper to remaining mixture in pot. Bring to boiling; reduce heat. Simmer, covered, over low heat for 20 mins. Remove from heat; cool slightly. Transfer 1/3 of the mixture to a blender container or food processor bowl. Cover and blend or process mixture til smooth. Repeat with remaining mixture. Return all to pot. In a small bowl stir together the remaining 1/2 cup chicken broth and flour til smooth. Stir in egg yolks. Gradually add 1 cup of the hot soup to egg mixture; stir mixture into remaining soup. Cook and stir over medium high heat til thickened and bubbly. Add Marsala or sherry, if desired, and reserved onion-leek mixture. Cook and stir for 1 min more, reduce heat. Stir in half and half or cream*. cook and stir til heated thru; do not boil. To serve, ladle into a large soup tureen or individual bowls. Top each with a toasted baguette slice. Sprinkle with chives and thyme, if desired. Make 10 cups. *Make Ahead Directions: Cover and refrigerate soup at this point for up to 24 hours. At serving time, heat thru, do not boil. Recipe by: Better Homes & Gardens Posted to KitMailbox Digest by firstname.lastname@example.org on Nov 20, 1997
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|Serving Size: 1 Serving (3721g)|
|Recipe Makes: 1|
|Calories from Fat: 1757 (58%)|
|Amt Per Serving||% DV|
|Total Fat 195.2g||260 %|
|Saturated Fat 74.2g||371 %|
|Monounsaturated Fat 75.8g|
|Polyunsanturated Fat 33.7g|
|Cholesterol 3544.6mg||1091 %|
|Sodium 5946.8mg||205 %|
|Potassium 3707.1mg||98 %|
|Total Carbohydrate 246.9g||73 %|
|Dietary Fiber 28.6g||114 %|
|Sugars, other 218.3g|
|Protein 81.2g||116 %|
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Calories per serving: 3031
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