Cawl Cennin a Hufebn

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.