- 4 slices bacon
- 6 thick leeks, trimmed of the roots and dark green,¬†then chopped
- 10 cups (2¬Ĺ quarts) Chicken Stock
- Salt and pepper to taste
- A few circles of sliced leek, for garnish
THIS TRADITIONAL WELSH leek broth is a wonderful way to start¬†a feast on March 1, St. Tavy‚Äôs day. It is guaranteed to¬†strengthen the heart cords of anyone with Welsh blood,¬†but watch out for the celebration: in Wales, to be ‚Äúfull of¬†loudmouth soup‚ÄĚ is to be ‚Äúdrunk as a lord.‚ÄĚ
- TO PREPARE
- ¬†Saut√© the bacon in a large soup pot over medium¬†heat until crisp, then remove it from the pan, drain on¬†paper towels, and reserve for the garnish.
- Prep the remaining ingredients as directed in the¬†recipe list.
- TO COOK
- In the soup pot, reheat the bacon grease over¬†medium heat and stir in the leeks, turning to coat them¬†and saut√©ing for several minutes, until they take on a¬†little golden color.
- ¬†Pour in the stock, bring to a boil over high heat,¬†then reduce the heat to low and cook, uncovered, for 15¬†minutes. Remove from the heat. Puree the soup, solids¬†first, then pour back into the pot. Season with salt and¬†pepper.
- TO SERVE
- Reheat the soup over medium-high heat, then ladle it¬†into bowls and top with crumbled bacon and circles of¬†leek.