Cawl Cennin A Hufen Welsh Cream Of Leek Soup Recipes

Steps:

• 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.

Steps:

• Melt the butter in a large saucepan, add the leeks, onions and celery and cook gently for 10 minutes, until softened but not browned.
• Add the stock. Season to taste and bring to the boil, then cover and simmer for 30 minutes, until the vegetables are tender.
• Allow to cool slightly, then puree in a blender or (hand held) food processor until smooth.
• Return to the saucepan, stir in the yogurt. Adjust the seasoning and reheat gently without boiling.
• Serve hot, garnished with snipped chives.

Steps:

• Trim the meat of fat, cut into big chunks put in a deep pan with plenty of water, bring to the boil slowly and skim (throughout the cooking process you need to ensure there is enough liquid to cover the ingredients)
• Add the pearl barley, carrot, onions and swede.
• Bring back to the boil, add half tsp salt and the peppercorns, then the thyme and bay leaf bundled with string, and simmer gently for 2 hours.
• Add the potatoes and simmer for 20 minutes. Taste for seasoning. Add the leeks and simmer for a further 5-10 minutes.
• Serve with garnish of Parsley, warm, crusty, wholesome bread and Caerphilly cheese.
• The Cawl will be fine to eat for 24hrs but is best eaten within 18hrs. If eating the next day you might need to add some water with lamb stock added to thin.