Categories: Soups/stews 
      Yield: 8 servings 
  
  1 1/4 lb Leeks                               5 pt Mutton stock 
      2 oz Butter                              1 oz Roughly chopped parsley 
    1/4 lb Roughly chopped onion               1 x  Salt and Pepper 
      1 ea Roughly choped head Celery          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. 
  British Cookery (BTA, BFPC)