Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 lb Leeks 5 pt Mutton stock
2 oz Butter 1 oz Roughly chopped parsley
1/4 lb Roughly chopped onion Salt and Pepper
1 Roughly choped head Celery 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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