Welsh Leek Soup Recipes

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CAWL (TRADITIONAL WELSH BROTH)



Cawl (Traditional Welsh Broth) image

The recipe that follows is one that is popular with, and derived from, the local farming community of Cardiganshire. There are regional variations throughout Wales as to what meat is used; some use Pork or Mutton we use Shin Beef. The quantities used here are based on my own requirements for two to three days, as this soup is one that improves on subsequent re-heating. Serve with lightly buttered bread and a good mature Cheddar cheese

Provided by Beryl Davies

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time P1DT3h

Yield 12

Number Of Ingredients 10

2 quarts water
12 ounces beef shank
2 large onions, chopped
2 large carrots, sliced
1 rutabaga, diced
salt and pepper to taste
4 potatoes, peeled and quartered
2 leeks, sliced
1 small head cabbage, sliced
2 tablespoons chopped fresh parsley

Steps:

  • Bring water to boil in a large pot. Place beef shank in, and simmer 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve.
  • Return stock to heat, and bring to a boil. Add onions, carrots and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the leeks, cabbage, parsley and reserved meat. Simmer 10 minutes, or until cabbage is tender.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 23.8 g, Cholesterol 12.5 mg, Fat 3.1 g, Fiber 5 g, Protein 9 g, SaturatedFat 1.1 g, Sodium 248 mg, Sugar 6.8 g

LEEK SOUP



Leek Soup image

Posted for Zaar World Tour 2006 from An Exaltation Of Soups....This Tranitional Welsh leek broth is a wonderful way to start a feast on March 1, St. Tavy's day. It is guaranteed to strengthen the heart cords of anyone with Welsh blood, but watch out for the celebration: in Wales, to be "full of loudmouth soup" is to be "drunk as a lord."

Provided by Charlotte J

Categories     Stocks

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 5

4 slices bacon
6 thick leeks, trimmed of the roots and dark green, washed then chopped
10 cups chicken stock
salt and pepper
3 slices leeks, for garnish

Steps:

  • Saute the bacon in a large soup pot over medium heat until crisp, then remove it from the pan, drain on paper towels, and reserve for the garnish.
  • Prep the remaining ingredients as directed in the recipe list.
  • In the soup pot, reheat the bacon grease over medium heat and stir in the leeks, turning to coat them and sauteing for several minutes, until they take on a little golden color.
  • Pour in the stock, bring to a boil over high heat, then reduce the heat to low and cook, uncovered, for 15 minutes.
  • Remove from the heat.
  • Puree the soup, solids first, then pour back into the pot.
  • Season with salt and pepper.

Nutrition Facts : Calories 222.7, Fat 7.5, SaturatedFat 2.1, Cholesterol 15.6, Sodium 634.2, Carbohydrate 26.8, Fiber 1.6, Sugar 9.8, Protein 12

WELSH LEEK SOUP



Welsh Leek Soup image

From The Dairy Book of British Food. "This delicious soup features the national emblem of Wales, the leek, and is also known as Cawl Cennin, the word 'cawl' meaning broth".

Provided by Mme M

Categories     Welsh

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 ounce butter
1 1/2 lbs leeks, trimmed, slices and washed
2 medium onions, roughly chopped
2 celery ribs, chopped
2 pints chicken stock
salt and pepper
5 ounces plain yogurt
snipped fresh chives, to garnish

Steps:

  • Melt the butter in a large saucepan, add the leeks, onions and celery and cook gently for 10 minutes, until softened but not browned.
  • Add the stock. Season to taste and bring to the boil, then cover and simmer for 30 minutes, until the vegetables are tender.
  • Allow to cool slightly, then puree in a blender or (hand held) food processor until smooth.
  • Return to the saucepan, stir in the yogurt. Adjust the seasoning and reheat gently without boiling.
  • Serve hot, garnished with snipped chives.

Nutrition Facts : Calories 193.1, Fat 7, SaturatedFat 3.5, Cholesterol 18.3, Sodium 309.1, Carbohydrate 26.7, Fiber 2.9, Sugar 9.9, Protein 7.2

LEEK SOUP



Leek Soup image

When leeks are perfect for picking in my area, I start making this hearty leek soup. We pick as many wild leeks as we can find, and I freeze what we don't use immediately to try and stretch the season. -Cecilia Chynoweth, Hamilton, Ontario

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

6 wild leeks
1 medium onion, thinly sliced
1/4 cup butter, cubed
6 medium potatoes, peeled and sliced
6 cups chicken broth
1/2 cup minced fresh parsley
1 egg yolk, beaten
1-1/2 teaspoons salt
1/4 teaspoon pepper
Pinch ground nutmeg
2 cups half-and-half cream
4 bacon strips, cooked and crumbled

Steps:

  • Cut leeks into thin slices. In a skillet, saute leeks and onion in butter until tender but not browned. Transfer to a soup kettle or Dutch oven. Add potatoes, broth and parsley; cover and simmer until the vegetables are tender. Strain; set broth aside. Puree vegetables in a blender or food processor. Return puree and broth to pan. Stir a small amount of pureed mixture into egg yolk; return to pan. Add salt, pepper and nutmeg. Cook over medium heat until a thermometer reads 160°, stirring occasionally. Add the cream; heat through but do not boil. Garnish with bacon.

Nutrition Facts :

WINNING CREAM OF LEEK SOUP



Winning Cream of Leek Soup image

I got this recipe from an old family friend, who gave me my first batch of leeks, too! This soup quickly became our family favorite. I enjoy making hearty dishes like this one-and I especially like cooking with pork when I can...my husband and I raise hogs.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield about 4 quarts.

Number Of Ingredients 9

1 pound medium leeks (white portion only)
1 cup butter, cubed
1 cup all-purpose flour
1 quart chicken stock or 4 bouillon cubes dissolved in 1 quart hot water
1 quart half-and-half cream
1/2 teaspoon salt or to taste
1/4 teaspoon pepper
1 cup cooked potato, diced
1 cup diced fully cooked ham

Steps:

  • Clean leeks carefully, rinsing well to remove soil. Cut into 1/2-in. pieces. Steam in covered container with 1/2 cup water until tender (can do this in microwave); Do not drain. Set aside., Melt butter in a large saucepan; add flour, stirring constantly until smooth. Cook 2-4 minutes over low heat, stirring constantly until flour is thoroughly cooked. Gradually add chicken stock, stirring with wire whisk; bring to boil. Turn heat to low; add cream, seasonings, leeks, potato and ham. Do not boil.

Nutrition Facts : Calories 253 calories, Fat 18g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 570mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.

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