Time P1DT3h Yield 12 Number Of Ingredients 10 Steps:
Bring water to boil in a large pot. Place beef shank in, and simmer 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve. Return stock to heat, and bring to a boil. Add onions, carrots and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the leeks, cabbage, parsley and reserved meat. Simmer 10 minutes, or until cabbage is tender.
Yield 8 serving(s) Number Of Ingredients 8 Steps:
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 and bring to a low boil; simmer for 1 hour, skimming if necessary. Rub the soup through a sieve or whirl in a blender. Reheat the soup, stir in the parsley, minced green of leeks, and diced meat (if used). Season with salt and pepper. Stir in the cream, correct seasoning, and serve garnished with croutons.
More about “cawl cennin a hufen welsh cream of leek soup recipes”
Time 50m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Melt the butter in a large saucepan, add the leeks, onions and celery and cook gently for 10 minutes, until softened but not browned. Add the stock. Season to taste and bring to the boil, then cover and simmer for 30 minutes, until the vegetables are tender. Allow to cool slightly, then puree in a blender or (hand held) food processor until smooth. Return to the saucepan, stir in the yogurt. Adjust the seasoning and reheat gently without boiling. Serve hot, garnished with snipped chives.
