Best 3 Cawl Cennin A Hufen Welsh Cream Of Leek Soup Recipes

From the rolling hills of Wales comes a creamy and flavorful soup that has captivated taste buds for generations: Cawl Cennin a Hufen, or Welsh Cream of Leek Soup. Pronounced "cowl-ken-in ah hoo-ven," this dish is a harmonious blend of tender leeks, potatoes, and a rich broth, finished with a touch of cream or milk for a velvety texture. It is often enjoyed as a comforting meal on chilly evenings, served alongside crusty bread or warm Welsh cakes. Let's embark on a culinary journey to explore the best recipe for this classic Welsh soup, uncovering its hidden secrets and variations that make it a beloved dish.

Check out the recipes below so you can choose the best recipe for yourself!

CAWL (TRADITIONAL WELSH BROTH)

Cawl (Traditional Welsh Broth) image

The recipe that follows is one that is popular with, and derived from, the local farming community of Cardiganshire. There are regional variations throughout Wales as to what meat is used; some use Pork or Mutton we use Shin Beef. The quantities used here are based on my own requirements for two to three days, as this soup is one that improves on subsequent re-heating. Serve with lightly buttered bread and a good mature Cheddar cheese

Provided by Beryl Davies

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time P1DT3h

Yield 12

Number Of Ingredients 10

Ingredients

2 quarts water
12 ounces beef shank
2 large onions, chopped
2 large carrots, sliced
1 rutabaga, diced
salt and pepper to taste
4 potatoes, peeled and quartered
2 leeks, sliced
1 small head cabbage, sliced
2 tablespoons chopped fresh parsley

Steps:

Bring water to boil in a large pot. Place beef shank in, and simmer 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve.
Return stock to heat, and bring to a boil. Add onions, carrots and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the leeks, cabbage, parsley and reserved meat. Simmer 10 minutes, or until cabbage is tender.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 23.8 g, Cholesterol 12.5 mg, Fat 3.1 g, Fiber 5 g, Protein 9 g, SaturatedFat 1.1 g, Sodium 248 mg, Sugar 6.8 g

CAWL CENNIN A HUFEN - WELSH CREAM OF LEEK SOUP

Cawl Cennin a Hufen - Welsh Cream of Leek Soup image

Make and share this Cawl Cennin a Hufen - Welsh Cream of Leek Soup recipe from Food.com.

Provided by Molly53

Categories Lamb/Sheep

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/4 lbs leeks
5 pints mutton stock
2 ounces butter
1 ounce parsley, Roughly chopped
1/4 lb onion, Roughly chopped
salt and pepper
1 head of celery, Roughly chopped
5 ounces whipping cream

Steps:

Clean the leeks thoroughly, chop them roughly, and set a little of the green aside for garnish.
Melt the butter and cook the vegetables under cover without browning them.
Add the stock and bring to a low boil; simmer for 1 hour, skimming if necessary.
Rub the soup through a sieve or whirl in a blender.
Reheat the soup, stir in the parsley, minced green of leeks, and diced meat (if used).
Season with salt and pepper.
Stir in the cream, correct seasoning, and serve garnished with croutons.

WELSH LEEK SOUP

Welsh Leek Soup image

From The Dairy Book of British Food. "This delicious soup features the national emblem of Wales, the leek, and is also known as Cawl Cennin, the word 'cawl' meaning broth".

Provided by Mme M

Categories Welsh

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 ounce butter
1 1/2 lbs leeks, trimmed, slices and washed
2 medium onions, roughly chopped
2 celery ribs, chopped
2 pints chicken stock
salt and pepper
5 ounces plain yogurt
snipped fresh chives, to garnish

Steps:

Melt the butter in a large saucepan, add the leeks, onions and celery and cook gently for 10 minutes, until softened but not browned.
Add the stock. Season to taste and bring to the boil, then cover and simmer for 30 minutes, until the vegetables are tender.
Allow to cool slightly, then puree in a blender or (hand held) food processor until smooth.
Return to the saucepan, stir in the yogurt. Adjust the seasoning and reheat gently without boiling.
Serve hot, garnished with snipped chives.

Nutrition Facts : Calories 193.1, Fat 7, SaturatedFat 3.5, Cholesterol 18.3, Sodium 309.1, Carbohydrate 26.7, Fiber 2.9, Sugar 9.9, Protein 7.2

Tips:

Use the best quality leeks you can find. Fresh, young leeks are essential for a flavorful soup.
Wash the leeks thoroughly. Leeks can be quite sandy, so it's important to rinse them well before using.
Slice the leeks thinly. This will help them cook evenly and release their flavor.
Use a good quality stock. A flavorful stock will make all the difference in your soup.
Don't overcook the leeks. They should be tender but still have a little bit of bite.
Season the soup to taste. Add salt, pepper, and other seasonings to your liking.
Serve the soup hot. Cawl Cennin is best enjoyed hot, with a side of bread or crackers.

Conclusion:

Cawl Cennin is a delicious and hearty soup that is perfect for a cold winter day. It's also a great way to use up leftover leeks. With its creamy texture and flavorful broth, Cawl Cennin is sure to be a hit with your family and friends. So next time you're looking for a warm and comforting soup, give Cawl Cennin a try.