- 35g butter
- 350g leeks
- 4 sticks of celery
- 1 large onion
- salt and freshly ground black pepper
- 568ml chicken stock
- 300ml fresh milk
- 25g freshly parsley
- 150ml fresh single cream
Melt the butter in a large saucepan, add the leeks, celery, onion and season lightly. Cook over a medium heat until the onion is tender. Add the stock, cover and simmer for 1 hour. Stir in the milk, then puree in a food processor or blender until smooth.
Return to a clean saucepan and reheat gently. Check seasoning, then stir in most of the parsley and the fresh cream.
Serve garnished with remaining parsley.
Recipe from Recipe Round-Up (Dairy Diaries)