This soup is based on a traditional recipe which was served for the miner’s supper in south Wales. The lightly smoked chicken is a luxurious addition.
2 large potatoes
80g of parsley, leaves and stems
1 tbsp of oil
25g of butter
800ml of vegetable stock
200ml of milk
2 smoked chicken breasts
1. Rinse the leeks and slice them, making sure that you use the green tops. Peel and chop the potatoes into 3cm pieces and peel and dice the onions.
2. Separate the tops from the stems of the parsley and then chop up the stems.
3. In a large saucepan, fry the onion in the warmed oil and butter and, when soft, add the potatoes, parsley stems and sliced leeks. Cook for about 5 minutes without allowing the vegetables to colour.
4. Add the stock and cook for about 10 minutes, until the potatoes are tender. Allow to cool for a few minutes.
5. Chop the parsley leaves and add to the mixture. Liquidise and season carefully.
6. Return to the rinsed pan and add the milk. Reheat gently but without allowing the soup to boil.
7. Thinly slice the smoked chicken and serve cold on top of each bowl of soup, garnishing with chopped parsley.
Taken from Bwyd Cymru yn ei Dymor / Welsh Food by Season (Y Lolfa) a new cookbook published by Y Lolfa, full of both traditional and modern recipes that have been created by Nerys Howell Nerys has appeared on BBC Radio Wales, BBC Radio Cymru as well as being a contributor to S4C’s Prynhawn Da and a regular at Welsh food festivals. The book is a celebration of local, sustainable Welsh produce and aims to encourage people to eat seasonally.
Bwyd Cymru yn ei Dymor / Welsh Food by Season by Nerys Howell (£14.99, Y Lolfa) is available now.