2 lg Leeks white part only
4 tb Unsalted butter
2 1/2 tb All purpose flour
6 c  Homemade chicken stock
3 md Carrots peeled and cubed
3 md Turnips peeled and cubed
2 md Parsnips peeled and cubed
2 md Red potatoes peeled and
Cubed
2    Hearts of bibb lettuce
Leaves separated and rinsed
2 c  Fresh spinach leaves
Stemmed and rinsed
Salt and white pepper to
Taste
1/2 c  Heavy cream
2 tb Fine minced chives
And parsley for garnish

Cut the leeks in half lengthwise and then crosswise into thin slices. Place
in a colander and run under warm water to remove all traces of sand. Drain
and set aside. In a large casserole, melt the butter over low heat. Add the
flour and cook, stirring constantly for one minute without browning. Add
the chicken stock and whisk until well blended. Add the reserved leeks,
carrots, turnips, parsnips and potatoes. Bring to a boil, reduce heat and
simmer until the vegetables are almost tender. Add the lettuce and spinach
leaves to the soup, and season with salt and pepper. The lettuce should
just wilt, but still remain crisp. Do not overcook. Before serving, add the
heavy cream and heat the soup through without letting it come to a boil.
Transfer the soup to a large tureen, sprinkle with chives and parsley and
serve hot with thin slices of black bread.