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Cawl Cennin      Veg  HT  SP  Welsh  50mins



Serves 4      Hot    Vegetarian   Vegetables  Soups   Starter  Hors d'oeuvre  Gluten Wheat free  Eggless  Wales  Welsh  British  Europe




25g/1oz Butter

675g/1½lb Leeks, chopped

2 Onions, chopped

2 Sticks Celery, chopped

1.1L/2pts Fresh Vegetable or Chicken Stock

150g/2oz Natural Yoghurt

Freshly chopped Parsley to garnish




1. Melt the butter in a large saucepan, add the  leeks, onions and celery and sauté until soft.


2. Add the stock, and bring to the boil. Reduce the heat, cover and simmer for 30 minutes until the vegetables are tender. Remove from the heat and cool slightly.


3. Transfer to a Liquidiser or food processor and process until smooth.     


4. Return to the saucepan and stir in the yogurt. Reheat gently - do not boil. 


5. To serve - transfer to individual soup bowls and garnish with the chopped parsley. Serve hot. 



More Beef/Veal Recipes  |  General Beef Prep & Cooking Times   |  Beef Cuts 


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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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