Cawl Cennin      Veg  HT  SP  Welsh  50mins

Serves 4      Hot    Vegetarian   Vegetables  Soups   Starter  Hors d'oeuvre  Gluten Wheat free  Eggless  Wales  Welsh  British  Europe

Ingredients

25g/1oz Butter

675g/1½lb Leeks, chopped

2 Onions, chopped

2 Sticks Celery, chopped

1.1L/2pts Fresh Vegetable or Chicken Stock

150g/2oz Natural Yoghurt

Freshly chopped Parsley to garnish

Instructions

1. Melt the butter in a large saucepan, add the  leeks, onions and celery and sauté until soft.

2. Add the stock, and bring to the boil. Reduce the heat, cover and simmer for 30 minutes until the vegetables are tender. Remove from the heat and cool slightly.

3. Transfer to a Liquidiser or food processor and process until smooth.     

4. Return to the saucepan and stir in the yogurt. Reheat gently - do not boil. 

5. To serve - transfer to individual soup bowls and garnish with the chopped parsley. Serve hot. 

More Beef/Veal Recipes  |  General Beef Prep & Cooking Times   |  Beef Cuts 

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