Prep 10 mins
Cook 35 mins
Posted for Zaar World Tour 2006 from An Exaltation Of Soups....This Tranitional Welsh leek broth is a wonderful way to start a feast on March 1, St. Tavy's day. It is guaranteed to strengthen the heart cords of anyone with Welsh blood, but watch out for the celebration: in Wales, to be "full of loudmouth soup" is to be "drunk as a lord."
- 4 slices bacon
- 6 thick leeks, trimmed of the roots and dark green, washed then chopped
- 10 cups chicken stock
- salt and pepper
- 3 slices leeks, for garnish
- Saute the bacon in a large soup pot over medium heat until crisp, then remove it from the pan, drain on paper towels, and reserve for the garnish.
- Prep the remaining ingredients as directed in the recipe list.
- In the soup pot, reheat the bacon grease over medium heat and stir in the leeks, turning to coat them and sauteing for several minutes, until they take on a little golden color.
- Pour in the stock, bring to a boil over high heat, then reduce the heat to low and cook, uncovered, for 15 minutes.
- Remove from the heat.
- Puree the soup, solids first, then pour back into the pot.
- Season with salt and pepper.
I didn't have enough homemade chicken stock to make the whole recipe so cut it in half this time! The only other change I made was to use lemon pepper instead of the usual S&P! The recipe for this very tasty soup is great keeper ~ Thanks for sharing it! [Made & reviewed while in Wales with ZWT6]
I made only half of this soup and it was a big success. DH is already asking me to do it again soon LOL It's very easy to do and I like that it's just a few ingredients. Thanks Charlotte :) Made for Photo tag