Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Welsh Leek Soup
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- #46958
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/4 pound leeks
1/4 pound onion, roughly chopped
5 pints mutton stock
2 ounces butter
1 bunch celery, roughly chopped
1 ounce parsley, roughly chopped
5 ounces heavy cream
salt and pepper, to taste
diced meat (optional)
directions
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, bring to the boil, and simmer for 1 hour, skimming if necessary.
Rub the soup through a sieve or blend in a blender. Reheat, stir in the parsley, green of leeks, and diced meat (if used). Season with salt and pepper. Stir in the cream, correct seasoning, and serve with sippets.
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MOMPEAGRAM
nutrition data
Nutritional data has not been calculated yet.
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