1 bunch fresh celery
4 leeks
Ground pepper
Vegetable stock
Celery stock
Honey

Put pieces of celery in water, bring to theboil, then simmer for 15 minutes. Drain and put celery stock aside

In a fresh saucepan, cook the heads and tender parts of leeks until ¼ of the water has boiled away.

For the sauce, combine pepper, stock, and honey, and add to strained celery stock.

Bring to a boil and simmer for ½ hour to reduce

. Put the cooked leeks into a new saucepan and pour the sauce over them.

Heat the sauce with the leeks and serve.

The celery stalks may be added, if you wish.