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What You Need:
(To Serve: 4 - 6)
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2 medium-sized leeks
2 oz fancy-shaped pasta
Sprigs of parsley
Celery leaves
2 teaspoons flour
A small cauliflower
1½ oz butter
2 onions
Salt and pepper
3 pints salted water
Valais, Bagner or Conches cheese
2-3 potatoes
1 oz rice
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Translate this recipe:
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| How To Cook: |
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1. Finely chop the leeks, parsley, celery leaves, cauliflower and onions.
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2. Cook for 30 minutes in 3 pints salted water.
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3. Add the peeled and diced potatoes, rice and pasta, and cook for another few minutes.
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4. In another saucepan brown the flour in the butter, dilute with hot water and add to the soup.
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5. Season, cook for another few minutes, then pour into a tureen lined with thin slices of Valais, Bagner or Conches cheese.
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