Creamy Leek Soup with Duck Confit and Cheddar Toasts | RICARDO

Ingredients

• 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