Welsh Leek Soup Recipes

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LEEK SOUP



Leek Soup image

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

4 slices bacon
6 thick leeks, trimmed of the roots and dark green, washed then chopped
10 cups chicken stock
salt and pepper
3 slices leeks, for garnish

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

TRADITIONAL WELSH CAWL STEW



Traditional Welsh Cawl Stew image

This recipe for a traditional Welsh cawl stew is both hearty and filling. It's made with bacon broth, lamb or beef, and delicious root vegetables.

Provided by Elaine Lemm

Categories     Entree     Dinner     Soup

Time 2h55m

Yield 4

Number Of Ingredients 12

1 tablespoon lard, or bacon fat
2 large onions, thickly sliced
1 medium rutabaga , peeled and cut into 1-inch cubes
4 large carrots, peeled and thickly sliced
4 leeks , cleaned and sliced
1 pound (450 grams) beef brisket
1 pound (450 grams) smoked bacon, cut into 1-inch cubes
1 bay leaf
1 sprig fresh thyme
1 pound (450 grams) potatoes, peeled and quartered
Salt, to taste
Freshly ground black pepper, to taste

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 AND FENNEL SOUP



Leek and Fennel Soup image

Enjoy This Original, Homemade Leek and Fennel Soup Which Is Creamy and Deliciously Filling. I Use About a Pound of Potatoes for This Recipe...

Provided by Lilly Mathuse

Categories     Classic Recipes, Cream Soups, Dinner Recipes, Healthy Vegetable Recipes, Leek Recipes, Main Dishes, Potato Main Dish Recipes, Potato Recipes, Potato Soup Recipes, Soup Recipes, Vegetable Soup Recipes, Welsh Recipes

Time 50m

Yield 4

Number Of Ingredients 11

Leek 1 large
Fennel bulb 1
Olive oil 2 tbsp
Celery 2 stalks
Garlic 3 cloves
Kosher Salt 1 tsp
Potatoes 1 - 1¼ pounds
Vegetable broth 3 - 3½ cups
Heavy cream ½ cup
Turkey bacon 2 pieces
Black pepper

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!

Nutrition Facts : Calories 328, Fat 15.6g, Carbohydrate 40.2g, Protein 9.5g, Cholesterol 27mg, Sodium 1311mg

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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