Yorkshire Pudding
40 min · 484 kcal · Snacks · British
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.
Method
- 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.
4 more steps in Feat
Cook it step by step, scale it to your servings, add it to your plan and shopping list, and log it in one tap.
Open in Feat — it's freeiPhone · App StorePer serving
456kcal
12gprotein
68gcarbs
17gfat
12gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
Was this recipe useful?
More like this
4 more steps in the app
Open in Feat