Oatmeal Soup

• 1 leek
• 1 oz butter
• 2 oz. fine oatmeal

Slice the leek finely and cook gently in the butter until the leek is soft but not coloured. Add the oatmeal and stock and stir until it comes to the boil. Simmer for one minute. Add milk and cream, and salt to taste, and reheat without boiling.