1 lb. potatoes
3 carrots
2 large leeks (about 1 lb)
2 pints water
1½ oz. butter
Seasoning
A little cream and parsley or chervil.
Melt the butter in soup pan, put in the cleaned and finely sliced leeks and diced carrots. Let them get thoroughly hot and saturated with butter; add the peeled and diced potatoes, the water, a little salt and a lump or two of sugar. Cook steadily but not at a gallop for 25-30 minutes. Sieve through the finest mesh of the Mouli (or use liquidiser). Taste for seasoning and when ready to serve add the cream, and parsley or chervil chopped very finely.