Lemon velouté soup

1 leek,

1 carrot,

2 celery stalks,

4 Ecodoses of vegetable stock,

1 bay leaf,

2 egg yolks,

1 organic lemon,

1 tablespoon potato starch,

2 parsley stalks,

Extra virgin olive oil,

Salt and pepper

1 Wash the vegetables, remove scraps and cut them into pieces. Put them in the cooker, cover with the 4 Ecodoses of stock and add the bay leaf. Heat the stock on high heat, close the cooker and cook for 12 minutes after the hiss.

2 In the meantime grate the lemon peel and squeeze the juice in a bowl. In a separate bowl, beat the 2 yolks with a pinch of salt, add the lemon juice and grated zest and beat well to combine.

3 When the stock cooking time is up, let the steam vent gradually, then open the cooker and pour the stock into a bowl. Reserve the vegetables. Put 2 tablespoons of stock in the cooker and add the potato starch, dissolving it little by little. Pour all the remaining stock and dissolve well. Also add the egg and lemon mixture, pouring it gradually and stirring well, until obtaining a smooth cream. Cook in the open cooker for 5 minutes, until the velouté has thickened.

4 Pour in the serving bowls and season with a little oil and chopped parsley. Add any salt and pepper to taste.