LEEK & POTATO SOUP
This super-simple classic leek and potato soup is satisfying and nutritious, too.
Provided by Jamie Oliver
Categories Healthy lunchbox Jamie's Ministry of Food Vegetables Gorgeous Winter Soups Potato Leek
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
- Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
- Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
- Meanwhile, peel the potatoes and cut them into 1cm cubes.
- Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan.
- Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.
- Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer.
Nutrition Facts : Calories 139 calories, Fat 5.4 g fat, SaturatedFat 0.7 g saturated fat, Protein 3.9 g protein, Carbohydrate 21.1 g carbohydrate, Sugar 7.8 g sugar, Sodium 1.2 g salt, Fiber 4.1 g fibre
LEEK SOUP
Posted for Zaar World Tour 2006 from An Exaltation Of Soups....This Tranitional Welsh leek broth is a wonderful way to start a feast on March 1, St. Tavy's day. It is guaranteed to strengthen the heart cords of anyone with Welsh blood, but watch out for the celebration: in Wales, to be "full of loudmouth soup" is to be "drunk as a lord."
Provided by Charlotte J
Categories Stocks
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Saute the bacon in a large soup pot over medium heat until crisp, then remove it from the pan, drain on paper towels, and reserve for the garnish.
- Prep the remaining ingredients as directed in the recipe list.
- In the soup pot, reheat the bacon grease over medium heat and stir in the leeks, turning to coat them and sauteing for several minutes, until they take on a little golden color.
- Pour in the stock, bring to a boil over high heat, then reduce the heat to low and cook, uncovered, for 15 minutes.
- Remove from the heat.
- Puree the soup, solids first, then pour back into the pot.
- Season with salt and pepper.
Nutrition Facts : Calories 222.7, Fat 7.5, SaturatedFat 2.1, Cholesterol 15.6, Sodium 634.2, Carbohydrate 26.8, Fiber 1.6, Sugar 9.8, Protein 12
CAWL (TRADITIONAL WELSH BROTH)
The recipe that follows is one that is popular with, and derived from, the local farming community of Cardiganshire. There are regional variations throughout Wales as to what meat is used; some use Pork or Mutton we use Shin Beef. The quantities used here are based on my own requirements for two to three days, as this soup is one that improves on subsequent re-heating. Serve with lightly buttered bread and a good mature Cheddar cheese
Provided by Beryl Davies
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time P1DT3h
Yield 12
Number Of Ingredients 10
Steps:
- Bring water to boil in a large pot. Place beef shank in, and simmer 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve.
- Return stock to heat, and bring to a boil. Add onions, carrots and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the leeks, cabbage, parsley and reserved meat. Simmer 10 minutes, or until cabbage is tender.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 23.8 g, Cholesterol 12.5 mg, Fat 3.1 g, Fiber 5 g, Protein 9 g, SaturatedFat 1.1 g, Sodium 248 mg, Sugar 6.8 g
HEALTHY LEEK AND POTATO SOUP
Using celeriac with traditional potato gives this healthy leek soup a velvety, creamy texture and a delicious flavour. Equipment and preparation: For this recipe you will need a blender.
Provided by Tim Maddams
Categories Light meals & snacks
Yield Serves 6-8
Number Of Ingredients 14
Steps:
- To make the stock, put the grated carrot, onion, celery and garlic into a large heatproof bowl. Add a pinch of salt and pepper and pour over 1 litre/1¾ pints of boiling water. Set aside to steep for 10-15 minutes while you prepare the soup.
- Heat a large heavy-based saucepan or casserole dish over a medium heat. Add a dash of oil and, once hot, add the onion, potatoes, celeriac and thyme leaves. Cook over a medium heat for 10 minutes, or until the vegetables have softened.
- Strain the stock through a sieve into the pan of celeriac. Simmer gently for 10-15 minutes until the celeriac is nearly tender.
- Add the leeks, cover the pan and cook for a further 5-7 minutes, or until the leeks are wilted and tender but still bright green.
- Remove from the heat and blend in batches until really smooth. (Blend for a minute or longer for a really velvety texture.) The soup can be stored in the fridge or frozen at this stage.
- Transfer the blended soup to a clean pan. Reheat the soup if necessary, taste and season with salt and pepper to taste.To serve, spoon into bowls and garnish with chopped chives.
TRADITIONAL WELSH CAWL STEW
Steps:
- Enjoy.
Nutrition Facts : Calories 1119 kcal, Carbohydrate 58 g, Cholesterol 234 mg, Fiber 9 g, Protein 77 g, SaturatedFat 23 g, Sodium 2168 mg, Sugar 14 g, Fat 64 g, ServingSize 4 servings, UnsaturatedFat 0 g
LEEK & POTATO SOUP
Of the winter soups, leek and potato is one of the most comforting and familiar. This easy Vichyssoise recipe by Darina Allen makes the most of seasonal, local veg
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 10
Steps:
- Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
- Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
- Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
- Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
- Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
- To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
- Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
- Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.
Nutrition Facts : Calories 252 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
CAWL CENNIN (LEEK AND POTATO SOUP)
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
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
WELSH LEEK SOUP
From The Dairy Book of British Food. "This delicious soup features the national emblem of Wales, the leek, and is also known as Cawl Cennin, the word 'cawl' meaning broth".
Provided by Mme M
Categories Welsh
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 193.1, Fat 7, SaturatedFat 3.5, Cholesterol 18.3, Sodium 309.1, Carbohydrate 26.7, Fiber 2.9, Sugar 9.9, Protein 7.2
CAWL CENNIN A HUFEN - WELSH CREAM OF LEEK SOUP
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
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.
More about "welsh leek soup food"
15 CLASSIC WELSH RECIPES FOR ST. DAVID'S DAY - THE SPRUCE …
From thespruceeats.com
Occupation Freelance Food And Travel WriterEstimated Reading Time 6 minsAuthor Elaine LemmPublished 2018-03-19
- Welsh Breakfast Pancakes (Crempog) The Welsh do love a good pancake for breakfast. These Crempogs—as they are called in Welsh—more resemble an American pancake than a usual British one and as they are so delicious, are far too good just to be eaten in the morning.
- Welsh Breakfast Laver. As is common across Britain, a full breakfast is the expected meal on any special day, and St. David's is no different. Laver Cakes are an essential part of a Welsh breakfast and are cooked as a side dish alongside roast meats.
- Welsh Leek and Stilton Soup. Leek and potato soup is a world classic, but the Welsh have claimed a version for themselves with the addition of a little Stilton cheese.
- Welsh Leek and Cheese Rarebit. What better choice for a light lunch or snack on St. David's Day than a traditional Welsh Rarebit? It is, understandably, one of the most famous dishes in Wales.
- Giant Welsh Oggie. A massive favorite for St. David's is the Welsh version of the Cornish Pasty—the Oggie. It may look like a pasty, but this one is at least twice the size of a regular one and packs a punch with its filling of leeks, lamb, and potatoes.
- Chicken, Leek, and Mushroom Pie. A lovely dish for your St. David's Day Celebration is a pie, and this Welsh version of chicken, leek, and mushroom is absolutely delicious.
- Classic Cheese and Leek Soufflé. A classic combination of ingredients can be found here in this soufflé recipe, which makes a perfect dish for the special Welsh day.
- Anglesey Eggs. This vegetarian dish comes from the Isle of Anglesey off the Welsh coastline, joined to the mainland by the Menai Bridge. Anglesey eggs are loved in Wales, but such is its deliciousness, it has become popular throughout the British Isles and not just for this Saint's day.
- Chicken, Leek, Caerphilly Cheese, and Prune Pie. This pie separates out from the pack with the addition, unusually, of prunes and Caerphilly—a crumbly, strong-flavored cheese from Wales.
- Traditional Welsh Cawl. "Cystal yfed o'r cawl â bwyta's cig"—"It is as good to drink the broth as to eat the meat," and in Wales, this is so true, primarily when referring to Cawl, because it is a dish which is both a broth and a stew.
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5/5 (1)Total Time 2 hrs 15 minsCategory Main CourseCalories 252 per serving
- Halve the leeks lengthways, discard any tough outer layers, slice and wash well (leeks can hide quite a lot of dirt)
- Place the beef in a large pan with 4 pints of water. Bring to the boil, reduce the heat and simmer for 1.5 hours. Skim off any scum which develops with a slotted spoon.
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- Melt the butter in a large lidded saucepan, add the onion, leeks and potatoes with a good pinch of salt and toss them in the butter to coat. Cover the pan and cook over a gentle heat for 15 minutes, until softened but not coloured.
- Stir in the stock and cider, bring up to the boil, then simmer for 15-20 minutes until the vegetables are just cooked.
- Blend the soup in 2 batches in a liquidiser until smooth, then season to taste. Return the soup to the pan and stir in 100ml of the cream.
- Preheat the grill to medium-high and gently re-heat the soup. Combine the grated cheese with the egg yolks, cider, mustard, Worcestershire sauce and some black pepper in a bowl. Place the slices of bread on a baking tray and grill until lightly toasted on both sides. Spread the cheese mixture on top and return to the grill until lightly browned.
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Genus AlliumCultivar Many, see textSpecies Allium ampeloprasum L. Cultivar group Leek Group (other names are used, e.g. Porrum Group)
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