Cawl Cennin, Salt Bacon & Colliers Cheese

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Preparation and Cooking

Firstly, make the stock by putting the salted bacon in a pan with all the other ingredients except the leeks and the cheese. Cover with cold water and bring to the boil. Turn down the heat to a gentle simmer & cook for a further 2 - 3 hours, skimming frequently.

Remove from the heat and allow to settle. Pass the liquid through a very fine sieve and chill overnight. Reserve the cooked bacon.
The next day, remove the fat from the stock, taste and reduce if necessary to required taste - be careful not to make the stock too salty.

Strain into a clean pan and throw in the sliced leeks and simmer until tender. At this point, add some chunks of the cooked bacon to the soup. This is optional - as all the flavour is now in the stock.

Season, only if necessary. Spoon into individual bowls and crumble the cheese over the top. Serve with fresh crusty bread.


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