1) Add the unsalted butter to a large saucepan together with the bay leaves, the clove and the finely chopped garlic cloves.

2) Place the pan over medium heat and let the butter melt. Gently fry the garlic for 4 to 5 minutes. In the meantime slice the white leeks finely and rinse them very well under cold running tap water. Drain them well for a minute and then add the leeks to the melted butter and garlic in the pan.

3) Stir well. Gently bake he leeks in the butter for 5 minutes. Then pour in the white wine and the chicken or vegetable stock. Season with a pinch of pepper, salt ad nutmeg.

4) Stir well and put a lid on the pan. Cook the leek soup for 10 to 12 minutes until almost soft. if you want to keep the leeks more crunchy, cook them for a little less. Once cooked, stir in the cream.

5) Stir well. Check the seasoning. Add extra pepper, salt or nutmeg to taste. Remove the bay leaves and the clove. Stir in the freshly chopped parsley.

6) Scoop the leek soup into bowls. Sprinkle with the peeled grey shrimp and a last dash of pepper. Serve hot.