Ingredients

2 medium Leeks sliced (white part only)

Method

Cook vegetables slowly, with salt and butter covered until tender but not browned (10 minutes). Add liquid and bring to the boil, stir in rice and simmer uncovered for 25 minutes.

3-4 medium baking potatoes peeled and chopped and boiled in 2 cups of water and 1/2 teaspoon of salt. When tender, drain cooking water into leeks and celery.

Puree potatoes with a cup of milk or put through a mouli, then add milk. Beat in a second cup of milk.

Puree leek and celery mixture with its liquid, into potatoes. Blend well and bring to the simmer. Add 1/8 teaspoon of sugar and salt and pepper. Let cool.

3 tablespoons minced fresh chervil or tarragon or minced parsley and 1/4 teaspoon dried tarragon mashed into 1/4 cup of heavy cream. Stir into soup. Oversalt slightly and chill.