SERVES 4

30 g | 1 oz butter
225 g | 8 oz onions, very thinly sliced
225 g | 8 oz leeks, thinly sliced
1 small head of celery, thinned sliced
1 large potato, peeled and thinly sliced
570 | 1 pint white stock
salt and freshly ground white pepper
nutmeg, freshly grated
290 ml | ½ pint creamy milk
1 tablespoon single cream

1. Melt the butter in a very large, heavy saucepan. Stir in the onions, leeks, and celery and seat covered with a piece of damp greaseproof paper with a lid on, stirring occasionally, until the whole mass is soft (about 45 minutes).
2. Add the potatoes and stock, bring to the boil, stirring, and boil for 1 minute. Add the salt, pepper and nutmeg to taste and simmer gently for 20 min.
3. Liquidize the soup in a blender or food processor and pass through a sieve.
4. Reheat, and add the cream. Warm the milk and combine with vegetables.

NOTE: Do not add all the milk if the soup looks too thin.

Wine: DRY WHITE OR LIGHT RED

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]