Cawl-Cennin-a-Hufen-Leek-Soup-Creamed-Welsh
Description
This British soup features Leeks 5 pt Mutton stock, Butter 1 oz Roughly chopped parsley, Roughly chopped onion 1 x Salt and Pepper, Roughly choped head Celery 5 oz Double cream. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Garnish : diced meat (optional) Accompaniments: sippets Clean the leeks thoroughly,
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chop them roughly, and
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set a little of the green aside for
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garnish .
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Melt the butter and cook the vegatibles under cover without browning them.
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Add the stock, bring to the boil, and simmer for 1 hour, skimming if necessary.
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Rub the soup through a sieve or blend in a liquidiser.
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Reheat the soup, stir in the parsley, green of leeks, and diced meat (if used).
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Season with salt and pepper.
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Stir in the cream, correct seasoning, and serve with sippets.
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British Cookery (BTA, BFPC)
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 459.9kcal
- % Daily Value *
- Total Fat 40.7g63%
- Saturated Fat 25.5g128%
- Cholesterol 107.5mg36%
- Sodium 388.4mg17%
- Total Carbohydrate 23.3g8%
- Dietary Fiber 3.4g14%
- Sugars 8.7g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
blending, boiling, british, butter, cawl, celery, cennin, choped, chopped, cream, creamed, double, head, hufen, leek, leeks, mutton, onion, parsley, pepper
