Leek Soup
Cawl Cennin or Welsh Leek Soup recipe takes seasonal leeks, potatoes and an allium cousin to create a full bodied and light soup that is perfect as dinner, lunch or even a starter!
Servings 4
Calories 258kcal
Ingredients
- 1 medium brown onion roughly chopped
- 800 grams / 3 medium leeks sliced into ½ inch rings
- 400 grams / 2 medium potatoes roughly chopped
- 900 milliliters / 3 ¾ cups + 1 tablespoon vegetable stock
- 1 teaspoon sea salt
- 150 milliliters / ⅔ cup heavy cream
- 1 teaspoon fresh parsley finely chopped
Instructions
- Place the onion, leeks and potatoes into a large pot with a dash of olive oil on low heat.
- Cover and allow to cook for 10 minutes, until the leeks have become bright in color, stirring every few minutes to ensure nothing sticks to the base of your pot.
- Add the vegetable stock and salt, cover and increase the heat to medium.
- Allow to simmer until your potatoes are easy to pierce, approximately 15 minutes.
- Remove from the heat and add in the heavy cream, blending until smooth.
- Ladle into serving bowls and top with fresh parsley.
- Serve up and dig in!
Notes
- Potato: Maris Piper was used here, though any all rounder potato such as Desiree, Eureka or Russet would work well.
- Stock: A vegetable bouillon was used, though if you have fresh vegetable stock on hand that would be the best substitute or if you prefer, chicken stock would also work well.
- Double cream: Pouring cream or creme fraiche would be the best substitutes in place or even plain yogurt, if you’re trying to be healthier as this matches the tang of creme fraiche well.
- Using a regular blender versus an immersion blender: It is best to wait for the soup to cool before you pour into a blender as the pressure from the heat can cause the top of the blender to explode which can cause injuries.
- Making the soup in advance: You can prepare the soup ahead and store in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave when you're ready to enjoy it.
- You can freeze the soup: Allow to cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw the soup in the refrigerator overnight before reheating.
Nutrition
Calories: 258kcal