Cawl Cennin A Hufen (Leek Soup, Creamed) Recipe

Step 1

Garnish: diced meat (optional) Accompaniments: sippets 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, bring to the boil, and simmer for 1 hour, skimming if necessary. Rub the soup through a sieve or blend in a liquefiers. Reheat the soup, stir in the parsley, green of leeks, and diced meat (if used). Season with salt and pepper. Stir in the cream, correct seasoning, and serve with sippets.

British Cookery (BTA, BFPC)

Things You'll Need

  • 1 1/4lb Leeks
  • 2oz Butter
  • 1/4lb Roughly chopped onion
  • 1ea Roughly chopped head Celery
  • 5pt Mutton stock
  • 1oz Roughly chopped parsley
  • Salt and Pepper
  • 5oz Double cream

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