Serving Size: 8

1 1/4 lb leeks
1/4 lb onion, roughly chopped
5 pt mutton stock
2 oz Butter
1 head Celery, roughly chopped
1 oz parsley, roughly chopped
5 oz double cream
salt and pepper, to taste
diced meat (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 liquidiser. Reheat, 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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