|
Ingredients
|
For 4
|
For 100
|
|
Leeks
|
455gms
|
11.3kg
|
|
White stock
|
750ml
|
18.75litre
|
|
Milk
|
300ml
|
7.5litre
|
|
Butter
|
30gms
|
750gms
|
|
Refined flour
|
30gms
|
750gms
|
|
Pepper
|
to taste
|
15gms
|
|
Salt
|
10gms
|
100gms
|
Wash and trim the leeks, slice thinly. Cook leeks in stock
till tender. Press through a sieve to form a puree and return to fire. Thicken with
the butter and flour, well creamed together. Season to taste. Add hot milk. Bring
to boil and removed from fire.
