7 oz (200g) celery, roughly chopped
1 small potato, cut in large cubes
1 small leek, cut in rings
1 1/2 oz (40g) butter
1 3/4 pts (1025ml) stock
salt to taste
1. Soak leeks in water for 10 minutes.
2. Melt butter in pan, add vegetables, cover and saute gently for 5 minutes stirring occasionally to make sure vegetables do not stick.
3. Add stock and salt, boil gently for 20 minutes until vegetables are soft.
4. Blend the mixture thoroughly.
Catherine Mackenzie, Assynt