Cawl Cennin Leek And Potato Soup Food

CAWL CENNIN (LEEK AND POTATO SOUP)

Cawl Cennin (Leek and Potato Soup) image

This is a traditional Welsh soup that is often eaten on St. David's Day as that the leek is the symbol of St. David but it is good any time of year.

Provided by Tea Girl

Categories Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb potato
1 lb leek (white and some tender green parts)
7 -8 cups chicken stock (if you are vegetarian, you could use vegetable broth, but chicken does taste better) or 7 -8 cups chicken broth (if you are vegetarian, you could use vegetable broth, but chicken does taste better)
1 teaspoon salt
fresh ground black pepper
1 cup heavy cream
chopped parsley (to garnish)

Steps:

Peel and dice the potatoes and slice the leeks thinly.
Simmer the potatoes and leeks together with the chicken stock, salt, and pepper and cook for 40 to 50 minutes until potatoes and leeks soft.
Mash the vegetables or puree them in a food processor.
Check the seasonings and reheat, adding the cream, be careful not to boil at this stage.
Garnish with parsley.

Nutrition Facts : Calories 256.6, Fat 13.8, SaturatedFat 7.6, Cholesterol 47.1, Sodium 617, Carbohydrate 26.2, Fiber 2.3, Sugar 6, Protein 7.9

CAWL CENNIN A HUFEN - WELSH CREAM OF LEEK SOUP

Cawl Cennin a Hufen - Welsh Cream of Leek Soup image

Make and share this Cawl Cennin a Hufen - Welsh Cream of Leek Soup recipe from Food.com.

Provided by Molly53

Categories Lamb/Sheep

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/4 lbs leeks
5 pints mutton stock
2 ounces butter
1 ounce parsley, Roughly chopped
1/4 lb onion, Roughly chopped
salt and pepper
1 head of celery, Roughly chopped
5 ounces whipping cream

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.

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