Cawl Cennin a Hufen (Leek Soup, Creamed)

Title: Cawl Cennin a Hufen (Leek Soup, Creamed) Welsh

Categories: Soups/stews

Yield: 8 servings

1 1/4 lb Leeks

5 pt Mutton stock

2 oz Butter

1 oz Roughly chopped parsley

1/4 lb Roughly chopped onion

1 x Salt and Pepper

1 ea Roughly choped head Celery

5 oz Double cream

Garnish: diced meat

Accompaniments: sippets

Clean the leeks thoroughly, chop them roughly, and set a little of the

green aside for garnish.

Melt the butter and cook the vegatibles under cover without browning them.

Add the stock, bring to the boil, and simmer for 1 hour, skimming if

necessary.

Rub the soup through a sieve or blend in a liquidiser. Reheat the soup,

stir in the parsley, green of leeks, and diced meat (if used). Season

with salt and pepper.

Stir in the cream, correct seasoning, and serve with sippets.

British Cookery (BTA, BFPC) --