LEEK SOUP-CAWN CENNIN

- 4 slices bacon
- 6 thick leeks, trimmed of the roots and dark green, then chopped
- 10 cups (2½ quarts) Chicken Stock
- Salt and pepper to taste
- A few circles of sliced leek, for garnish
Instructions:
THIS TRADITIONAL WELSH leek broth is a wonderful way to start a feast on March 1, St. Tavy’s day. It is guaranteed to strengthen the heart cords of anyone with Welsh blood, but watch out for the celebration: in Wales, to be “full of loudmouth soup” is to be “drunk as a lord.”
- TO PREPARE
- Sauté 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 sautéing 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.