The leek is a national symbol of Wales it is also a highly nutritious vegetable (It is a good source of Vitamin A) which grows well in the wet and humid conditions of the Welsh climate. So fittingly it is often included in the traditional fare and since I have been receiving this vegetable as part of a regular order for organic vegetables I have appreciated its flavour and easy cooking qualities even more. It is good on its own or as a meat accompaniament or in a broth or soup or casseroled with chicken or baked with cod etc.

Leek Broth

1/2 lb bacon
1lb potatoes
1 carrot
2 leeks
1 pt milk
2 tsp parsley

Simmer 1/2 lb bacon for 40 min and skim. Add the potato and carrot and 2 large leeks to the bacon and simmer until cooked. Add 1/2 pt milk and the parsley. Serve with grated cheese or thicken with arrowroot or a flour/butter roux or liquidise the vegetables for a thicker soup.
The thicker soup is a hearty healthy meal.