Cawl Cennin a Hufebn

1. 1

   Clean the leeks thoroughly, chop them roughly, and set a little of the green aside for garnish.

2. 2

   Melt the butter and cook the vegatibles under cover without browning them.

3. 3

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

4. 4

   Rub the soup through a sieve or blend in a liquidiser.

5. 5

   Reheat the soup, stir in the parsley, green of leeks, and diced meat (if used).

6. 6

   Season with salt and pepper.

7. 7

   Stir in the cream, correct seasoning, and serve with sippets.

* Per serving · 4 servings · Values may vary.

No additional tips available.