“41st. & Dunbar”
5639 Dunbar Street
Vancouver, B.C.

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Welsh Leek & Potato Soup
with Sausage and Bacon Meatballs


3 large leeks, sliced
4 large potatoes , peeled & cubed
1 med onion, sliced
2 tbsp butter or light olive oil
1300ml vegetable or chicken stock
A pinch of nutmeg
100ml single cream
2 tbsp chopped chives for garnishing
Salt and pepper to season


100g Streaky Ayrshire smoked bacon, cut into small pieces
200g Old Country Cottage pork sausages (skins removed)
1/2 small onion, chopped
2 tbsp chopped chives
small pinch of nutmeg, salt and ground black pepper to taste
1 slice of white bread, made into crumbs


1. In a large saucepan or cast iron casserole, heat the butter or oil gently and add the sliced onions and leeks to the pan. Fry very gently (don't let them brown) for about 15mins, till nice and soft.
2. Add the potatoes to the pan and fry for another 3 or 4 minutes.
3. Add the nutmeg and the stock, then cover and cook for about 15mins (add a little salt and pepper)
4. Prepare the meatballs. Fry the bacon until well done but not yet crisp. Remove the skins and mash sausage meat till the mixture resembles course grind sausage meat. Add bacon bits.
5. Roll the mixture into small 2“ meatballs.
6. Add them to the soup and cook gently for a further 15-20 minutes.
7. Remove the meatballs from the soup and set aside for now.
8. Allow the soup to cool then puree in a blender or with a potato masher till smooth and creamy.
9. Return to the pan and add the single cream and the cooked meatballs.
10. Garnish with the chopped chives and serve.

The Celtic Treasure Chest
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