Cawl Cennin a Hufen (Leek Soup, Creamed)

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Title: Cawl Cennin a Hufen (Leek Soup, Creamed) Welsh
Categories: Soups/stews
Yield: 8 servings

1 1/4 lb Leeks 5 pt Mutton stock
2 oz Butter 1 oz Roughly chopped parsley
1/4 lb Roughly chopped onion 1 x Salt and Pepper
1 ea Roughly choped head Celery 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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