Milky Leek Soup
2 lumps of sugar
2-3 slices of bread per person
Melt the butter in a high-sided saucepan and put the leeks in to brown, which have been cut into round slices. When they start to brown, pour on top, little by little, the cold milk. Mix in the peeled and sliced potatoes. Season with salt and pepper and throw in the lumps of sugar. Bring it to the boil slowly and let it simmer for about half an hour, then take the liquid off the boil.
Pour the soup into a tureen. Place on the top the slices of bread, toasted in oil and salted butter.