Cawl Cennin a Hufen - Welsh Cream of Leek Soup
- Reviews 2
Ready In: 0 mins
Serves: 8
Ingredients
- 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
Directions
- 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.
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