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Pattaya Daily News

03 April 2010 :: 18:04:12 pm 17468

Cawl Cennin a Hufen (Welsh Creamed Leek Soup)

Cawl Cennin a Hufen (Creamed Leek Soup) is a classic Cymric (Welsh) soup course, incorporating that evergreen staple of Welsh cooking, the leek. The full recipe is presented here and I hope you enjoy this classic Welsh version of Leek Soup.
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Butter:  2oz

Leeks:   1 ¼ lb

Roughly chopped onion:  1/2 lb
Roughly chopped head of celery: 1 bunch
Stock:   5 pints with 1 Knorr stock cube
Parsley: roughly chopped 1 oz
Salt and Pepper
Double cream: 5 oz


– Clean the leeks thoroughly, chop them roughly.

– Melt butter and cook onions and leeks and celery without browning

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

– Rub through sieve or put in blender till smooth.

– Reheat gently

– Stir in the parsley,

– Season with salt and pepper.

– Stir in the cream, correct seasoning, and serve with fresh baked bread or Sippets….see below

British Cookery  



Remove the four corner crusts, cut along the length of a loaf of bread, then cut across into very thin triangular shapes, approximately 2mm thick. Arrange on a baking sheet, taking care not to overlap, and place in a slightly warm oven to dry out and colour slightly golden on each side. Alternatively, they may be toasted under a salamander grill set at moderate heat; this method requires constant attention.

Patty Brown

Photo : Internet   Category : Eating

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