Welsh Creamed Leek Soup
Cawl Cennin a Hufen
Serves 8
565g (1¼lb) Leeks
2.84lt (5 pints) Vegetable or Mutton Stock
120ml (4floz) Double Cream
110g (4oz) Onion, roughly chopped
50g (2oz) Butter
25g (1oz) Parsley, roughly chopped
1 Head Celery, roughly chopped
Salt and Pepper
Cubed Lamb or Mutton (Optional)
Cut the leeks into 4 lengthways, then roughly chop.
Reserving the green parts and chop finely.
Melt the butter and fry for a few minutes to soften the vegetables, without browning them.
Add the stock, bring to the boil, and simmer for 1 hour, skimming as necessary.
Either pass through a fine strainer or liquidise the soup.
Reheat the soup, stir in the green of leeks, and cubed meat (if used), season to taste.
Serve garnished with parsley and a swirl of cream.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved