Cawl Cennin

Leek & Potato Soup

Ingredients:

• Try it on a cold winter's night served with lots of crusty bread. This is hearty country cooking.

• 2 teaspoons of good oil (e.g. Olive oil)
• 225 g onions or shallots roughly chopped
• 1 stick celery diced
• 450 g potatoes peeled and diced (Yukon gold are good)
• 450 g leeks carefully washed and diced
• salt and freshly ground pepper
• 1 litre of good vegetable stock
• 1 large bunch of parsley (Italian is best)
• 200 ml cream to taste (optional)

Cook to Cook: If you intend to puree the soup, choose floury potatoes; if you intend to serve it , coarsely mashed, hearty country style the potatoes should be a little waxy.

Procedure:

Heat the oil in a heavy based cooking pan and toss in the vegetables and fry, without browning until softened.

Add the stock, the parsley stalks and seasoning and cover. Simmer for about half an hour until the potatoes are soft.

Allow to cool and either liquidise for a creamy thick soup or pound with a potato masher for a rougher country soup.

Adjust the seasoning with the salt and pepper, if necessary. Add the cream if liked, and garnish with the chopped parsley tops.

Variant:

Serve in bowls and sprinkle generously with grated cheese (e.g. sharp cheddar).