Cawl Cennin A Hufen Welsh Cream Of Leek Soup Recipes

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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

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

WELSH LEEK SOUP



Welsh Leek Soup image

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

1 ounce butter
1 1/2 lbs leeks, trimmed, slices and washed
2 medium onions, roughly chopped
2 celery ribs, chopped
2 pints chicken stock
salt and pepper
5 ounces plain yogurt
snipped fresh chives, to garnish

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

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