Also known as cawl cennin, the word ‘cawl’ meaning broth.

Preparation time – 10 minutes
Cooking time – 40 minutes
Calories per portion – 140 Kcal
Fat per portion – 11g of which saturated – 6.5g
Serves – 6
Suitable for vegetarians (with vegetable stock)
Suitable for freezing

Butter 25g (1oz)
Onion 1, peeled and chopped
Potato 1, peeled and diced
Celery 2 sticks, chopped
Leeks 3, trimmed, sliced and washed
Stock, chicken or vegetable 900ml (1½ pints)
Salt and freshly ground black pepper
Crème fraîche 6 tbsp (about half a tub) plus extra for serving
Chives to garnish

1 Heat the butter in a large saucepan and add the onion, potato and celery. Cook over a medium heat for 5 minutes, stirring a couple of times.

2 Add the leeks to the pan, cover and cook for 10 minutes, stirring occasionally.

3 Add the stock and some seasoning and simmer, half-covered with the lid, for 20 minutes or until the potato is softened.

4 Ladle out about half the soup into a food processor and purée until fairly smooth. Pour the purée back into the pan with the rest of the soup and reheat with the crème fraîche. Add hot water to thin the soup a little more if you like.

5 Serve hot in warmed bowls, each garnished with a spoonful of crème fraîche and some snipped chives.

Cook’s tip
If you haven’t got crème fraîche, use double or single cream instead.

Recipe taken from Around Britain, Dairy Cookbook

 

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