8 cups (760 g) leeks, thinly sliced (3 to 4 leeks depending on size)

4 cups (660 g) celeriac, peeled and cubed (1 large celeriac)

3 tbsp butter

5 cups (1.25 litre) chicken broth

1/4 cup (60 ml) 15% or 35% cream (optional)

Flat-leaf parsley, chopped (optional)

4 slices country bread

1 confit duck leg , deboned and shredded

2 1/2 oz (75 g) sharp cheddar cheese, sliced

In a large pot, soften the leeks and celeriac in the butter. Add the broth and bring to a boil. Simmer, uncovered, for 20 minutes or until the vegetables are tender.

In a blender, purée the soup until smooth. Strain through a sieve. Season with salt and pepper. Add the cream, if desired. Keep warm. When ready to serve, sprinkle with parsley, if desired.

With the rack in the highest position, preheat the oven to broil.

Place the bread slices on a baking sheet. Top with the duck and cheese. Broil for 5 minutes or until the meat is heated through and the cheese has melted.

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