Leek Soup (Cennin)

INGREDIENTS

INSTRUCTIONS

2    large leeks            2 tb chopped parsley
4    rashers of bacon       2 oz Cheddar cheese
1 oz butter                12 oz flour
1/2 lb potatoes                    salt and pepper
1 pt milk
Clean and cut up the leeks and scald them for a few
minutes  in  boiling  water.  Peel  and  cut  up  the
potatoes. Drain the leeks. Add the leeks and potatoes
to the milk. Add salt and pepper to taste and boil
until the vegetables are tender. Melt the butter in a
saucepan, and rub in the flour using a wooden
spoon.   Drain the liquor from the vegetables slowly
into the flour and the butter, stirring to keep the
mixture smooth. Fry the rashers crisply and grate
the  cheese.  Pour the  sauce  over the  leeks  and
potatoes and garnish with the bacon. Serve with
the grated cheese.
Posted to MM-Recipes Digest V3 #249
Date: Thu, 12 Sep 1996 18:14:59 +0000
From: "ray.watson" <ray.watson@ukonline.co.uk>

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