Recipe by Charlotte J
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."
Top Review by Michele H.
Horrible. I know there were only two reviews when I made this...so maybe I should have looked at that! Because there is no cream or potatoes, there is no thickening agent...therefore, what you see in the picture, is not the result, after pureeing the onions, and the broth, it looked just like broth...and tasted just like chicken broth. Extremely disappointed in this recipe.
- 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
Directions See How It's Made
- 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.