Title: Creamed Leek Soup
Categories: Soup
Yield: 8 Servings
| 1 1/4 | lb | Leeks |
| 2 | oz | Butter |
| 1/4 | lb | Roughly chopped onion |
| 1 | | Roughly choped head Celery |
| 5 | pt | Mutton stock |
| 1 | oz | Roughly chopped parsley |
| | | Salt and Pepper |
| 5 | oz | Double cream |
Garnish: diced meat (optional) Accompaniments: sippets Clean the leeks
thoroughly, chop them roughly, and set a little of the green aside for
garnish. Melt the butter and cook the vegatibles 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
liquidiser. 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)