Ingredients;
1 lb. potatoes,
1-2 sticks celery,
2 cups beef stock,
2 cups milk,
1 tablespoon butter,
2 leeks finely chopped,
1 tablespoon flour,
2-3 tablespoons fresh parsley,
salt & freshly ground black pepper

Peel and thinly slice the potatoes, and slice the celery. Put into large pan, cover with the stock and milk and bring to a boil. Cover and cook gently for 40-45 minutes, then puree. Melt the butter in a large pan, add the leeks and cook for 4-5 minutes. Sprinkle with flour and stir over low heat until the roux turns nutty brown. Add pureed soup gradually, stirring well, and bring to boil. Add the parsley and season to taste with salt and pepper. Garnish with either toast, onion rings, bacon, sausages or pre-cooked vegetables. 

Ingredients:
2 oz butter,
14 oz frozen spinach or trimmed, washed and chopped fresh spinach,
1 large onion peeled and grated,
2 pints chicken stock (from a cube or can),
1 1/2 oz flour,
1 pint milk,
salt,
black pepper,
pinch of grated nutmeg,
2 egg yolk beaten,
croutons for garnishing

Melt the butter in a large pan, add the spinach and cook until heated through. Add the grated onion and the stock and simmer for five minutes.  Mix the flour with a few spoonfuls of the milk to make a smooth paste, then stir in the remaining milk, combining thoroughly. Add to the soup and stir until thickened. Season to taste with salt, pepper and nutmeg. Remove from the heat and stir in the beaten egg yolks. Serve garnished with crushed croutons.