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[Welsh Leek Soup]

Cawl Cennin
[Welsh Leek Soup]

The flavour of this soup can be enhanced with a strong Spanish onion and about 900g/2lb of boiled lamb bones, which should be simmered for at least 4 hours, and was often served With Welsh oatcakes.


25g/1oz butter
Salt and freshly ground black pepper
450g/11b leeks, trimmed, sliced and washed
100 ml/4 fl oz double cream
350g/12oz onion, chopped
2 celery sticks, chopped
1.2 l / 2pt lamb/vegetable stock
Garnish: - Chives, chopped


Melt the butter in a large saucepan, add the leeks, onion and celery and cook gently for 10 minutes. Add the lamb stock and simmer for 30 minutes. Season to taste, add the cream, re-heat and serve with chopped chives.

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