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CAWL CENNIN A HUFEN (LEEK SOUP, CREAMED) WELSH

Category:    Soups, Desserts
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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