- 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.