Prep 0 mins
Cook 0 mins
A lovely creamy soup made with leeks, the national vegetable of Wales.
- 1 1⁄4 lbs leeks
- 5 pints mutton stock
- 2 ounces butter
- 1 ounce parsley, Roughly chopped
- 1⁄4 lb onion, Roughly chopped
- salt and pepper
- 1 head of celery, Roughly chopped
- 5 ounces whipping cream
- Clean the leeks thoroughly, chop them roughly, and set a little of the green aside for garnish.
- Melt the butter and cook the vegetables under cover without browning them.
- Add the stock and bring to a low boil; simmer for 1 hour, skimming if necessary.
- Rub the soup through a sieve or whirl in a blender.
- Reheat the soup, stir in the parsley, minced green of leeks, and diced meat (if used).
- Season with salt and pepper.
- Stir in the cream, correct seasoning, and serve garnished with croutons.
My Grandmothers (both Welsh) put potatoes in their cawl, aswell as lamb shanks. the meat just seems to melt off the bone! And the cream is an optional extra. Being vegetarian, this is one thing i REALLY miss. Total comfort food from way back :) -Rhiannon.
Very creamy and good.