Suppliers of fresh, high-quality, welsh daffodils, cauliflowers, leeks, mushrooms and daffodil bulbs

Andy Suggests: “This is a great way to use the entire Leek - even the Green “Flag”, and it makes enough Cawl for 8 servings!”

You will need:

• 565g (1.25lb) Really Welsh Leeks
• 2.84lt (5 pints) Vegetable or Mutton Stock
• 120ml (4floz) Double Cream
• 110g (4oz) Onion, roughly chopped 50g
• (2oz) Butter 25g
• (1oz) Parsley, roughly chopped
• 1 Head Celery, roughly chopped
• Salt and Pepper
• Cubed Lamb or Mutton (Optional)

Method:

1. Cut the leeks into 4 lengthways, and then roughly chop.
2. Reserving the green parts and chop finely.
3. Melt the butter and fry for a few minutes to soften the vegetables, without browning them.
4. Add the stock, bring to the boil, and simmer for 1 hour, skimming as necessary.
5. Either pass through a fine strainer or liquidise the soup.
6. Reheat the soup, stir in the green of leeks, and cubed meat (if used), season to taste.
7. Serve garnished with parsley and a swirl of cream.