Sneem Black Pudding
90 min · 799 kcal · British
Leek Soup
Cawl cennin, the Welsh leek soup: sweet leeks softened in butter with potato and stock, then loosened with a little milk and cream. Gentle, pale green and comforting, it is the everyday soup of the Welsh kitchen and the reason the leek sits on the national badge.
Instructions
- Trim the root and any tough dark tips from 250 g of leeks, slit them lengthways and rinse well under cold water to wash out grit. Slice them into 5 mm half-moons, keeping the pale white and light green slices in one pile and the darker green slices in another.
- Peel 120 g of floury potato and cut it into 1 cm dice so it will collapse readily into the soup.
- Melt 15 g of butter in a small heavy saucepan over a low heat. Add the white and pale green leek with a pinch of the salt, cover and sweat for 6 minutes, stirring once or twice; the leek should be silky and smell sweet but take no colour at all.
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456kcal
12gprotein
68gcarbs
17gfat
12gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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