Welsh Leek and Sweet Potato Soup

Welsh Leek and Sweet Potato Soup

Those that follow this blog might have seen a bit of a trend recently. Leeks are quintessentially associated with Wales and are used widely in Welsh dishes.

The leek is proudly sported every St. David's day in Wales on March 1st and of course at every international rugby match.  But the history of the leek in Wales goes back much further. In 589 AD as the story goes St. David himself ordered his soldiers to wear the leek on their helmets in a battle against the 'hated' pagan Saxon invaders of Britain. This might be a myth but demonstrates the close association there is between the Welsh and the leek.

Ingredients Serves 4

3 medium Welsh Leeks sliced

1 tbs Welsh rapeseed oil

4 180g sweet potatoes diced

pinch of salt and pepper to taste

Pinch of dry chilli (optional)

2 tbs cream

water to cover 

1 cube of vegetable stock

Pour the oil into a thick based saucepan and place on a medium heat.  

Add the leeks and sweat gently for about 4 to 5 minutes.  

Add the diced potatoes and enough water just to cover all the vegetables.

Add a pinch of salt and pepper to taste.

Simmer gently for about 20 minutes or until the sweet potatoes are soft to cut.

Once ready, blitz the ingredients and spoon in the cream.

When serving sprinkle a pinch of chillies onto the surface of the soup.

When serving sprinkle a pinch of chillies onto the surface of the soup.

Enjoy with some fresh crusty bread.  If you enjoy this dish please share.

A Surprisingly Good Welsh Leek and Cheese Toasty

A Surprisingly Good Welsh Leek and Cheese Toasty

Welsh Leeks and Cheese Toasty

Welsh leeks, Double Cream, Crusty Bread and Double Gloucester Cheese

I was scrabbling around the other day thinking what we could have for a quick snack and and found this recipe for leek and cheese toasty.  I was a bit sceptical about it especially considering the amount of leeks suggested but boy was I surprised by the result.  This is an extremely tasty snack which I can highly recommend.

Serves 2

20g butter
2 Medium Leeks (being Welsh I would recommend using leeks from Wales, these came from Pembroke, but any good quality leeks will do)
1 tsp of dry thyme or a couple of sprigs of fresh, leaves only roughly chopped
3 tbs double cream
70g (I would recommend Caerphilly cheese but a strong Cheddar or Double Gloucester which I used because this was all I had left in the fridge, will do)
2 slices of good quality crusty bread
Pinch of salt and pepper to taste

Sweat the leeks

Melt the butter over a medium heat and add the leeks.  Once you hear them starting to sizzle turn the heat down and sweat gently, stirring often, for roughly 10 minutes or until they are tender.

Stir in the thyme, add the double cream and cook for a further minute or so until the cream is bubbling slightly.

Remove from the heat and add two thirds of the cheese, add salt and pepper to taste and stir.

Toast the bread lightly under the grill, when golden brown, remove and spread the leek and cheese mixture generously over the toast. Sprinkle the remaining cheese on top and replace under the heat and grill until the cheese is bubbling.  Serve immediately with a side salad and enjoy.

Add remaining cheese and grill