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.
80g curly or flat-leaf parsley, leaves and stems
1 onion, peeled and sliced
1 tbsp oil
800ml vegetable stock
Halen Môn SeaSalt and black pepper
2 smoked chicken breasts thinly sliced
Rinse the leeks and slice them, making sure that you use the green tops.
Peel and chop the potatoes into 3cm pieces.
Separate the tops from the stems of the parsley and then chop up the stems.
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.
Add the stock and cook for about 10 minutes, until the potatoes are tender. Allow to cool for a few minutes.
Chop the parsley heads and add to the mixture. Liquidise and season carefully.
Return to the rinsed pan and add the milk. Reheat gently but without allowing the soup to boil.
Serve the smoked chicken on top of each serving and garnish with chopped parsley.