It’s St. David’s Day and we have gone through the archives to find a recipe that honours the national emblem of Wales – leeks. Taken from Marguerite Patten’s Best British Dishes, why not cook up this in celebration?
Welsh Leek and Potato Soup
Serves 4
Cooking time: 30 minutes
4 medium leeks
2 small onions
2 medium potatoes
450 ml lamb or chicken stock
salt and freshly ground pepper (to taste)
50 g butter
50 g plain flour
600 ml milk
To garnish: little cream, chopped parsley
Clean and neatly slice the leeks; reserving a little of the tender green part. Peel and finely dice the onions and potatoes. Put the vegetables, except the reserved green part of the leeks into a saucepan with the stock and a little seasoning and cook for 20 minutes, adding the shredded part of the leeks towards the end of this time.
In a separate pan heat the butter, stir in the flour, then blend in the milk and stir or whisk as the sauce comes to the boil and thickens slightly. Season to taste. Blend this with the soup and heat for a few minutes. Top with cream and parsley.
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