Total Time
45mins
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."

Ingredients Nutrition

  • 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

  1. 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.
  2. Prep the remaining ingredients as directed in the recipe list.
  3. 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.
  4. Pour in the stock, bring to a boil over high heat, then reduce the heat to low and cook, uncovered, for 15 minutes.
  5. Remove from the heat.
  6. Puree the soup, solids first, then pour back into the pot.
  7. Season with salt and pepper.

Reviews

(2)
Most Helpful

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]

Sydney Mike June 19, 2010

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

Boomette September 06, 2009

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