Cawl cennin a hufen (leek soup, creamed) welsh
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Cawl cennin a hufen (leek soup, creamed) welsh
  Welsh    Soups    Leeks  
Last updated 6/12/2012 12:57:50 AM. Recipe ID 20498. Report a problem with this recipe.
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      Title: Cawl cennin a hufen (leek soup, creamed) welsh
 Categories: Soups
      Yield: 8 servings
 
  1 1/4 lb Leeks
      2 oz Butter
    1/4 lb Roughly chopped onion
      1 ea Roughly choped head Celery
      5 pt Mutton stock
      1 oz Roughly chopped parsley
      1 x  Salt and Pepper
      5 oz Double cream
 
  Garnish: diced meat (optional) 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)
 




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Recipe ID 20498 (Apr 03, 2005)

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