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Leek Soup - Swp Cennin
2 large leeks
2 tb chopped parsley
4 rashers of bacon
2 oz Cheddar cheese
1 oz butter
12 oz flour
1/2 lb potatoes
salt and pepper
1 pt milk
Clean and cut up the leeks and scald them for a few minutes in boiling
water. Peel and cut up the potatoes. Drain the leeks. Add the
leeks and potatoes to the milk. Add salt and pepper to taste and boil
until the vegetables are tender. Melt the butter in a saucepan, and
rub in the flour using a wooden spoon. Drain the liquor from the
vegetables slowly into the flour and the butter, stirring to keep the
mixture smooth. Fry the rashers crisply and grate the cheese. Pour
the sauce over the leeks and potatoes and garnish with the bacon.
Serve with the grated cheese.
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