From Patricia's Homepage - http://www.soupsong.com/rcawn.html
This traditional Welsh leek broth hearkens back to King Cadwallader's defeat of the Saxons in the 5th century; served to 4 as a first course, it will strengthen the heart cords of anyone with Welsh blood.
· 4 thick leeks, minus the roots
and dark green, chopped
· 2 slices of bacon
· 6 cups chicken stock
· salt and pepper to taste
1. Saute the bacon until crisp--remove it and reserve.
2. Add the leeks to the bacon grease and stir to coat for about 2 minutes, until they takes on a little golden colour.
3. Pour in the stock, bring to a boil, and cook over medium heat for 15 minutes. Remove from heat.
4. Puree, bring to a boil, season to taste, then ladle into bowls and top with crumbled bacon and fresh circles of leek.
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