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Creamed Leek Soup

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.


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