------------- Recipe Extracted from Meal-Master (tm) Database --------------
  
      Title: Cawl Cennin a Hufen (Leek Soup, Creamed) Welsh
 Categories: Soups     
   Servings:  8
 
   1 1/4 lb Leeks                               2 oz Butter 
 	1/4 lb Roughly chopped onion		   1 ea Roughly choped head
    Celery 
       5 pt Mutton stock                        1 oz Roughly chopped parsley 
       1 x  Salt and Pepper                     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)
  
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