Leek Broth – Cawl Cennin

Cawl Cennin is a classic Welsh leek soup that epitomizes rustic, home-style cooking. This hearty broth combines the mild sweetness of leeks with earthy potatoes and carrots, simmered slowly to develop deep flavor. The addition of milk or cream at the end creates a rich, velvety texture that warms the soul on chilly days. Traditionally served with a sprinkle of grated cheese and fresh parsley, it is a comforting vegetarian dish that balances simplicity with robust taste. Perfect for weeknight dinners or as a restorative meal, this recipe captures the essence of Welsh culinary heritage using humble, accessible ingredients.

Cooking Method: Boiling, Stewing

Cuisine: British

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 15.2

Dietary: Gluten-free

Description

Cawl Cennin is a classic Welsh leek soup that epitomizes rustic, home-style cooking. This hearty broth combines the mild sweetness of leeks with earthy potatoes and carrots, simmered slowly to develop deep flavor. The addition of milk or cream at the end creates a rich, velvety texture that warms the soul on chilly days. Traditionally served with a sprinkle of grated cheese and fresh parsley, it is a comforting vegetarian dish that balances simplicity with robust taste. Perfect for weeknight dinners or as a restorative meal, this recipe captures the essence of Welsh culinary heritage using humble, accessible ingredients.

Ingredients

2 Large Leeks
1 lb Potatoes
1/2 lb Carrots
1/2 pint Milk
2 ts Chopped Parsley
1/2 lb Piece of Bacon (optional, for non-vegetarian version)
To taste Salt and Pepper
For serving Grated Cheese

Directions

1
If using bacon, place it in a large pot and cover with water. Bring to a boil and cook for 40 minutes to create a savory broth base.
2
Skim off any excess fat from the surface of the broth.
3
Peel and chop the potatoes and carrots into bite-sized chunks.
4
Clean the leeks thoroughly, removing any grit, and chop them.
5
Add the potatoes, carrots, and leeks to the pot with the broth.
6
Simmer the vegetables until they are tender, which takes about 20 minutes.
7
Stir in the milk and heat through gently; do not allow the soup to boil after adding the milk.
8
Season with salt and pepper to taste.
9
Stir in the chopped parsley just before serving.
10
Ladle into bowls and top with grated cheese.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 15.2kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 10.0mg1%
Total Carbohydrate 3.5g2%
Dietary Fiber 0.5g2%
Sugars 1.2g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Cleaning Leeks: Leeks often trap dirt between their layers. Slice them in half lengthwise and rinse thoroughly under running water, or soak them in a bowl of water and swish around to dislodge grit.

Vegetarian Option: For a fully vegetarian version, omit the bacon and use vegetable stock instead of water for the initial boiling step.

Storage: This soup keeps well in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of milk if the consistency has thickened.

Cheese Variation: Traditional Welsh cheese or sharp Cheddar works best for garnishing.

Keywords: leek, soup, welsh, cawl, cennin, broth, vegetarian, british, potatoes, carrots, milk, parsley, comforting, traditional, rustic, dinner

Read it online: https://www.chefs-mate.com/recipe/leek-broth-cawl-cenninwelsh/