May 29, 2011 at 4:28 pm | Posted in Northern & Eastern Europe | Leave a comment

Wales.   Has there ever been a country in more dire need for vowel control (given w & y are considered vowels).

Interestingly, Wales comes from the Anglo-Saxon word Waelisc which means ‘foreigner’, and Wēalas means ‘where foreigners live’.   So,  the Welsh are essentially is the first group of people the old Anglo-Saxons turned their nose up at.


The Plan

Wales is probably one of the least inspirational places for cooking – they’ve really given the world extremely little in terms of cuisine beyond the leek.  However, today is cold and miserable and it turns out leek and potato soup, with cheese-on-toast (rarebit) is the business.

Leek & Potato Soup

  • 1 rasher of bacon
  • 2 tbsp butter
  • 1/2 a kg potatos
  • 2 leeks
  • Half a cup chicken stock
  • Salt and pepper
  • Half a cup of milk
  • 2 tbsp chopped parsley
  • Grated  cheddar cheese.
  1. Cut up bacon and fry in butter in large, deep skillet or saucepan.
  2. Peel and cut up potatoes.
  3. Clean and cut up leeks.
  4. Add vegetables to pan and sauté 5 minutes.
  5. Stir in stock and add salt and pepper to taste.
  6. Cover pan and simmer over low heat 30 minutes, until vegetables are tender.
  7. Add milk and reheat, but do not boil, to prevent milk from curdling.
  8. Add parsley.

Serve with cheese on toast – technically Welsh Rarebit is make with a cheese sauce that is mixed with beer, but really:  It’s just cheese.

The  Event

This is just soup.   The highlight would have to be bacon and leeks frying off.

The  Outcome

Liam:  ”It’s a big thick….but I like it!”

Jacq:  ”Liam loved it, but I was too full to finish it”

Chris:  “It’s good.   Its soup, its automatically good”

Me:  Yep, fairly safe and easy soup.   I’ve not added bacon to leek and potato before, it’s nice.


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