A velvety smooth soup of sweet Welsh leeks and floury potatoes finished with cream and chives, pure comfort in a bowl.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: warm ceramic bowl
Garnishes: cream swirl, snipped chives
Accompaniments: crusty bread, Welsh butter
Instructions
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1
Melt butter in a large saucepan. Add onion and leeks, cook gently for 10 min until soft but not coloured.
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2
Add diced potatoes and stock. Bring to a boil, then simmer for 20 min until potatoes are tender.
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3
Blend until smooth with a stick blender. Stir in most of the cream.
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4
Season with salt and white pepper. Reheat gently without boiling.
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5
Ladle into warm bowls. Swirl remaining cream on top and scatter with snipped chives.
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6
Serve with crusty bread.
Did You Know?
The leek is the national emblem of Wales and has been worn by Welsh soldiers since the Battle of Agincourt in 1415.
Chef's Notes
Equipment Tips
- large saucepan
- stick blender
- ladle
Garnishing
cream swirl, snipped chives
Accompaniments
crusty bread, Welsh butter
The Story Behind Cawl Cennin
Leeks have been central to Welsh cooking since the Middle Ages and are the country's national vegetable. This simple soup celebrates the sweet, delicate flavour of the leek at its purest. Every Welsh cook has a version, from rustic chunky farmhouse style to the refined veloute served in Cardiff restaurants.
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