Cawl Cennin a Hufebn
Submitted by jolix
A traditional Welsh leek soup simmered in mutton stock with onions and celery, puréed smooth, and finished with double cream and fresh parsley. Hearty, silky, and steeped in Celtic cooking tradition.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsCawl Cennin a Hufebn is Welsh for leek and cream soup, and it’s been warming homes across Wales for generations.
Leeks, onions, and celery sweat gently in butter, then simmer for an hour in rich mutton stock until everything is soft enough to purée into a velvety base.
Double cream stirred in at the end adds body and richness, while chopped parsley and ribbons of reserved leek greens brighten every bowl.
If you have leftover roast lamb or mutton, dice it and stir it through to turn this from a starter into a proper meal.
Kitchen Tips
- Clean the leeks thoroughly by slicing them lengthwise and rinsing under running water; grit hides in every layer
- Cook the vegetables under a lid without browning to keep the soup’s color light and the flavor sweet
- If mutton stock isn’t available, lamb stock or a good chicken stock will carry the dish
- Sippets are traditional small fried bread croutons; a few on top add a satisfying crunch to the silky soup
Ingredients
Directions
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.
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