Title: Cawl Cennin a Hufen (Cream of Leek Soup)
Categories: Soup British
Yield: 8 Servings

1 1/4	lb	Leeks
1/4	lb	Onion; roughly chopped
5	pt	Mutton stock
		Salt
		Pepper, black
2	oz	Butter
1	bn	Celery; roughly chopped
1	oz	Parsley; roughly chopped
5	fl	Double cream
GARNISH
		Meat; diced (optional)

Clean the leeks thoroughly, chop them roughly, and set a little of the green aside for garnish.

Melt the butter and cook the vegetables under cover without browning them. Add the stock, bring to the boil, and simmer for 1 hour, skimming if necessary.

Rub the soup through a sieve or blend in a food processor. Reheat the soup stir in the parsley, green of leeks, and diced meat (if used). Season with salt and pepper.

Stir in the cream, correct seasoning, and serve with sippets.

--- British Cookery (BTA, BFPC)

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