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