Welsh Leek Soup Recipes

LEEK SOUP

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.

TRADITIONAL WELSH CAWL STEW

Steps:

• Enjoy.

LEEK AND FENNEL SOUP

Steps:

• In a medium-sized heavy bottom pot over medium heat, heat 2 tablespoons of olive and add 3 thinly sliced, large leeks, 1 bulb of thinly sliced fennel, 2 thinly sliced celery stalks, 3 cloves of minced garlic, and 1 teaspoon of kosher salt. Sauté, for about 5-7 minutes until vegetables have softened.
• Stir in 1- 1¼ pounds of potatoes chopped into ½-inch pieces.
• Pour in 3 cups of vegetable broth and bring to a boil.
• Once boiling, reduce heat and simmer for about 30 minutes until potatoes are cooked.
• Allow soup to cool slightly before transferring to a food processor or blender to purée for a few minutes.
• Pour in ½ cup of heavy cream and stir to combine through. If too thick, add a little more vegetable broth. Season with salt to taste.
• In a small saucepan, cook 2 pieces of turkey bacon until crispy.
• Once cooked, chop bacon into ½-inch pieces and set aside for serving.
• Ladle soup into serving bowls and garnish with crispy bacon, a few fennel fronds and some freshly ground black pepper!

WELSH LEEK SOUP

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.