Recipe by Mme M
From The Dairy Book of British Food. "This delicious soup features the national emblem of Wales, the leek, and is also known as Cawl Cennin, the word 'cawl' meaning broth".
Top Review by Maven in the Making
Very simple, very easy, very fast, very delicious! I loved that it didn't have lots of unusual ingredients...just simple and pure and full of flavor. I substituted sour cream for the yogurt (just because I didn't have any - I realize that the yogurt would have imparted a nice tartness and would have been much more healthy though - next time)!! Didn't have chives either, so I sprinkled on some chopped parsley. It was great like that but next time I'll try it as written. DH (who usually doesn't even like soups raved about it!) Thanks!
***Update: July 20, 2012 - Just made it again and still love it. Made it just as written today. I even had chives from the garden to garnish the top. (OK, full confession: I didn't cool the soup quite sufficiently before I blended it. The blending went fine with my hand blender, but when I added the yogurt I think the heat of the soup made it curdle just a bit. Still tasted fine but not as nice looking - totally my mistake but one YOU don't have to make now!)
- 1 ounce butter
- 1 1⁄2 lbs leeks, trimmed, slices and washed
- 2 medium onions, roughly chopped
- 2 celery ribs, chopped
- 2 pints chicken stock
- salt and pepper
- 5 ounces plain yogurt
- snipped fresh chives, to garnish
Directions See How It's Made
- Melt the butter in a large saucepan, add the leeks, onions and celery and cook gently for 10 minutes, until softened but not browned.
- Add the stock. Season to taste and bring to the boil, then cover and simmer for 30 minutes, until the vegetables are tender.
- Allow to cool slightly, then puree in a blender or (hand held) food processor until smooth.
- Return to the saucepan, stir in the yogurt. Adjust the seasoning and reheat gently without boiling.
- Serve hot, garnished with snipped chives.