soups
serves 6
55g / 1oz butter
575g / 11/4lb leeks, washed and trimmed
2 large onions, chopped finely
3 sticks celery, with leaves if possible, chopped
1 large potato, chopped
15ml / 1 tbsp fresh parsley, chopped
1.4L / 21/2 pints
chicken stock
salt and white pepper
150ml / 1/4 pint double ( heavy ) cream
Heat the butter in a large, heavy based saucepan. Put aside
1 small leek and roughly chop the rest.
Add to the pan with the onion and celery and cook over a low heat for 10-15
minutes until soft and transparent. Add the potato and stir over a
low heat until the butter has been absorbed. Add the parsley and gradually
stir in the stock. Season with salt and pepper, and bring to the boil.
Cover and simmer for about 30 minutes until the vegetables are soft.
Pass through a sieve or blender and return the soup to a clean pan.
Stir in the cream and heat through. Stir in the raw leek, finely
sliced, just before serving.