Recipe - Cawl Cennin A Hufen (Leek Soup Creamed) Welsh

1 One fourth pound Leeks
One fourth pound Roughly chopped onion
5 pt Mutton stock
Salt and Pepper
2 ounce Butter
1 Roughly choped head Celery
1 ounce Roughly chopped parsley
5 ounce Double cream

Garnish: minced 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 minced meat (if used). Season
with salt and pepper.

Stir in the cream, correct seasoning, and serve with sippets.

British Cookery (BTA, BFPC)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/welsh.zip