Cawl Cennin A Hufen Welsh Cream Of Leek Soup Recipes

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.

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.

Steps:

• Heat the vegetable oil in a large stew pot. Season the lamb shanks and add to the pot together with the onion. Brown the meat on all sides. You may need to do this in batches.
• With all the lamb shanks in the pot, add the water and all herbs. Bring to a boil and reduce to a simmer. Cover and simmer 40 minutes.
• Add all vegetables except the cabbage. Bring to a boil again then reduce to simmer for 40 minutes.
• Shred the cabbage and add to the cawl, cook for about 5 minutes more and serve.

Steps:

• Heat oil over medium-high heat in heavy soup pot. Brown lamb cubes.
• Add potatoes, turnip, parsnip, carrot, salt and pepper and water. Bring to a simmer over medium heat and continue simmering, uncovered, stirring occasionally, until lamb is tender, about 1 1/2 hours.
• Skim fat from the liquid, if needed.
• Add the leeks and parsley and simmer until the leeks are translucent, about 30 minutes.
• Serve stew with bread and butter, and a piece of good cheddar cheese.

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.