Thursday, March 1, 2007

St. David's Day (Patron Saint of Wales)

“If your majesties is remembered of it, the Welshmen did good service in a garden where leeks did grow, wearing leeks in their Monmouth caps, which, your majesty know, to this hour is an honourable badge of the service; and I do believe your majesty takes no scorn to wear the leek upon St. Tavy’s Day.”

Henry V., iv. 7.

St. David was known for his ascetism, eating only bread and drinking only water. Hence his nickname, "Dewi Ddyfrwr," "David the Water Drinker."

Nonetheless, you might want to eat this tasy soup with a tankard of ale...

Welsh Leek Soup
(Cawn Cennin)
(serves 6-8)

  • 4 slices of raw bacon
  • 6 thick leeks, trimmed of the roots and dark green, then chopped
  • 10 cups chicken stock
  • Salt and pepper, to taste
Garnish: Crumbled crisp bacon and a few circles of sliced leek per bowl
  1. In a large soup pot, sautè the bacon over medium heat until crisp-then remove it from the pan, drain on paper towels, and reserve it for the garnish.
  2. In the soup pot, reheat the bacon grease over medium heat and stir in the leeks, turning to coat them, and sautèing for several minutes, until they take on a little golden color.
  3. Pour in the stock, bring to a boil over high heat, then reduce heat to low and cook, uncovered, for 15 minutes. Remove from heat. Purèe, solids first, then pour back into the pot. Season to taste.
  4. When ready to serve, reheat the soup over medium high heat, then ladle it into bowls and top with crumbled bacon and fresh circles of leek.
recipe from

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