- 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.