Cawl Cennin a Hufen - Welsh Cream of Leek Soup

Recipe by Molly53
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READY IN:
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1 14
    lbs leeks
  • 5
    pints mutton stock
  • 2
    ounces butter
  • 1
    ounce parsley, Roughly chopped
  • 14
    lb onion, Roughly chopped
  • salt and pepper
  • 1
    head of celery, Roughly chopped
  • 5
    ounces whipping cream
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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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