Welsh Leek Soup

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#46958

serves/makes:

ready in:
1-2 hrs

ingredients

1 1/4 pound leeks
1/4 pound onion, roughly chopped
5 pints mutton stock
2 ounces butter
1 bunch celery, roughly chopped
1 ounce parsley, roughly chopped
5 ounces heavy cream
salt and pepper, to taste
diced meat (optional)

directions

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 blender. 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.