Home > Soup > Vegetable and Vegetarian > Cawl Cennin Hufen
[Leek Soup, Creamed]

Cawl Cennin Hufen
[Leek Soup, Creamed]


1 lb/ kilo leeks, cleaned and chopped
2 oz/50g butter
lb/ kilo onions roughly chopped
1 head of celery, roughly chopped
3 pt/60 fl.oz mutton/vegetable stock
1 oz/25 gm parsley, chopped
Salt and Pepper
Pinch of grated nutmeg
pt/5 fl.oz fresh double cream


Saute the vegetables in the butter. Add the stock and simmer for one hour. Sieve or liquidise the soup. Reheat the soup and stir in the parsley. Correct seasonings. Add cream just before serving.

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