We must not envy them that have greater gifts, for if we have any it is more than [our] due or than we have deserved; and this will teach us to be contented with that which we have had. Let us then look on what we have and give God thanks for it, and know that if we should have more, He would give more; yea if we consider that they that have much must make the greater account, and that we are unfit to do so, we will thank God that we have no more than we have.

Richard Greenham

CATEGORY	CUISINE	TAG	YIELD
Dairy	Welsh	Soups	8	Servings

INGREDIENTS

1 1/4	lb	Leeks
1/4	lb	Roughly chopped onion
5	pt	Mutton stock
		Salt and Pepper
2	oz	Butter
1		Roughly choped head Celery
1	oz	Roughly chopped parsley
5	oz	Double cream

INSTRUCTIONS

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

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