Title: Leek Soup (Cennin)
Categories: Soup/stews, Welsh
Yield: 4 Servings


2 large leeks 2 tb chopped parsley
4 rashers of bacon 2 oz Cheddar cheese
1 oz butter 12 oz flour
1/2 lb potatoes salt and pepper
1 pt milk

Clean and cut up the leeks and scald them for a few
minutes in boiling water. Peel and cut up the
potatoes. Drain the leeks. Add the leeks and potatoes
to the milk. Add salt and pepper to taste and boil
until the vegetables are tender. Melt the butter in a
saucepan, and rub in the flour using a wooden
spoon. Drain the liquor from the vegetables slowly
into the flour and the butter, stirring to keep the
mixture smooth. Fry the rashers crisply and grate
the cheese. Pour the sauce over the leeks and
potatoes and garnish with the bacon. Serve with
the grated cheese.
Posted to MM-Recipes Digest V3 #249

Date: Thu, 12 Sep 1996 18:14:59 +0000

From: "ray.watson"