CAMELOT FANTASIES

Cream of leek soup

Preparation time: 20 minutes
Cooking time: 50 minutes

Ingredients for six

2 o.z. (50g.) butter
1 1/4 lb. (575g.) leeks, washed and trimmed
2 large onions, peeled and finely chopped
3 sticks celery with leaves, washed and chopped
1 large potato, peeled and chopped
1 tablespoon chopped parsley
2 1/2 pints (1.4 litres) white or chicken stock
Salt
White pepper
1/4 pint (150m.l.) double cream

Heat the butter in a large, heavy-based saucepan. Put aside one 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 fine sieve or food mill and return the puree to a clean pan. Add the cream and heat through. Stir in the sliced raw leek just before serving.