Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

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