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Recipe for :

Cream of Leek Soup

This recipe comes from the web site of Debbie and Trev Jones who live in Birmingham, England and have put their website together in the hope of finding find out about their Jones ancestors from the UK. The Jones ancestry dates back to 1775 and Cardiganshire, Wales. It follows their forefathers journey to Merthyr Tydfil, Glamorgan and some of the achievements they made, particularly in the world of professional football, for over fifty years. Although Jones is a common name, this is by no means a common family.

This is one of the Welsh recipes from their site for you to enjoy. If you would like to take a look at their web site it is www.joneshistory.com

Ingredients

1 oz butter
4 rashers of streaky bacon, chopped
4 large leeks, chopped
1 lb potatoes, chopped
1 1/2 pints chicken stock
1/4 pint milk
Salt and pepper
2 tablespoons cream

Method

  • Melt the butter and soften the bacon and leeks together in large saucepan and then add the potatoes.
  • Pour on the stock and season to taste. Bring to the boil and simmer for about 30 minutes.
  • When the mixture is soft, rub through a sieve or liquidize in a food processor.
  • Add the milk and cream, re-heat but do not boil and serve garnished with chopped parsley.
  • Croutons or sippets may be served separately.

Serves 4

Debbie and Trev Jones
www.joneshistory.com

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