Winter Soups

Welsh Leek Soup

50 grams butter
6 large leeks
4 medium onions
4 sticks celery
2 litres chicken or vegetable stock
250ml cream
Salt and pepper to taste
Snipped chive s for garnish

Melt the butter in a thick-bottomed pot and add leeks, onions and celery. Cook for 10 minutes until soft. Add warm stock and bring to the boil. Cover and simmer for 30 minutes until the vegetables are cooked through. Liquidise and stir in the cream. Reheat gently without boiling. Season and garnish with chives and serve. Serves 10.

Cauliflower Soup with Bacon

1 large onion finely chopped
A slosh of vegetable oil
2-3 rashers bacon, rindless and chopped
2t fresh thyme (opt)
1 head cauliflower, roughly chopped, discard tough stem
6-8C vegetable or chicken stock
250ml regular milk (not trim)
75g parmesan cheese, grated
2-3T chopped parsley

Cook the onion till soft and translucent in the oil – takes about 15 minutes. In the last five minutes of cooking add the bacon and thyme. Add cauliflower and stock and simmer till cauliflower is tender. Puree with your kitchen whizz and add milk and cheese. Reheat gently and add salt and pepper and parsley and serve with grated parmesan and some croutons. The better the parmesan the better the soup. If you want a thinner soup add more milk, and less milk for a thick soup.