Cawl Cennin a Hufebn
Yield
8 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
leeks
|
|
| 2 | ounces |
butter
|
|
| ¼ | pound |
onions
chopped |
|
| 1 | head |
celery
chopped |
*
|
| 5 | pints |
mutton
stock |
* |
| 1 | ounce |
parsley leaves
chopped |
|
| 5 | ounces |
double cream
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
leeks
|
|
| 57.8 | ml/g |
butter
|
|
| 113.4 | g |
onions
chopped |
|
| 1 | head |
celery
chopped |
*
|
| 2.4 | l |
mutton
stock |
* |
| 28.9 | ml/g |
parsley leaves
chopped |
|
| 144.5 | ml/g |
double cream
|
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.
