Welsh Cawn Cennin Recipe - Cooking Index
Welsh Cawn Cennin Recipe - Cooking Index
This traditional Welsh leek broth hearkens back to King Cadwallader's defeat of the Saxons in the 5th century; served to 4 as a first course, it will strengthen the heart cords of anyone with Welsh blood.
Courses: Soup| 4 | Leeks - minus the roots | |
| And dark green, chopped | ||
| 2 | Bacon | |
| 6 cups | 1422ml | Chicken stock |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Saute the bacon until crisp -- remove it and reserve. Add the chopped leeks to the bacon grease and stir to coat for about 2 minutes, until they take on a little golden color.
Pour in the stock, bring to a boil, and cook over medium heat for 15 minutes.
Remove from heat. Puree, bring to a boil, season to taste, then ladle into bowls and top with crumbled bacon and fresh circles of leek.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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