Ingredients

• 3 medium-sized leeks, all but 5cm (2ins) of green leaves removed, cut in half lengthways, washed well and sliced or shredded into small pieces
• 1 medium-sized roasting chicken
• 550ml (1 pint) water
• 1 clove, tied together in a muslin bag with mace, parsley and peppercorns
• 1 mace, tied together in a muslin bag
• 1 parsley, tied together in a muslin bag
• 3 peppercorns, tied together in a muslin bag
• 1 level teaspoon salt
• 50g (2oz) boiling rice
• 150ml (¼ pint) fresh single cream

Method

1. Remove all but 5cm (2ins) of the green leaves from the leeks, then cut leeks in half lengthways, wash well and slice or shred into small pieces.
2. Place leeks in a saucepan with the chicken and water. Add the bagged herbs and spices, and salt. Bring to the boil, remove scum and surface fats, then cover the pan and simmer gently until the chicken is tender (about 45 minutes).
3. Remove the chicken and cut into small pieces. Place back in the saucepan with the rice and simmer the soup for another 20 minutes, or until the rice is tender.
4. Remove from heat, stir in the cream and serve.

Notes