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Have you made Cawl Cennin a Hufen (Leek Soup, Creamed) Welsh?
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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Cuisine: English
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cawl Cennin a Hufen (Leek Soup, Creamed) Welsh

Recipe Tags: Soup Recipes

Date Added: January 04, 2014


1 1/4 Pounds Leeks white parts only
1/4 Pound Onion
5 Pints Stock
1 Unit Pepper to taste
2 Ounces Butter small lump
1 Unit Celery
1 Ounce Parsley
5 Ounces Heavy Cream this can be omitted
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1. Clean the leeks thoroughly, chop them roughly, and set a little of the green aside for garnish.

2. Melt the butter and cook the vegatibles under cover without browning them.

3. Add the stock, bring to the boil, and simmer for 1 hour, skimming if necessary.

4. Rub the soup through a sieve or blend in a liquidiser.

5. Reheat the soup, stir in the parsley, green of leeks, and diced meat (if used).

6. Season with salt and pepper. Stir in the cream, correct seasoning, and serve with sippets.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Celery, Onion allergies.
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