Catholic Recipe: Welsh Leek Soup
The first day of March marks the day of a saint who would seem to have no association with the culinary art but who is known to have had the leek as his symbol. The figure of David, the principal patron of Wales, is shrouded in legend, but he is said to have been a monk and a bishop; he is popularly supposed to have been a nephew of King Arthur.
It is told that when his people were engaged in a bitter battle against the Saxons, both armies looked alike in battle dress, and so close was the fighting that it was very hard to distinguish between friend and foe. David suggested that the Welsh soldiers wear a leek in their hats so that they could be readily identified from the enemy. They obeyed and won the battle. Thereafter the leek became the national symbol of Wales, and it is still worn by Welshmen on this day. The wearing and eating of the leek is a way of designating the true Taffy even away from home, and at Jesus College, Oxford, much frequented by Welshmen, Saint David's Day is marked by the undergraduates wearing real leeks; and a dinner is given, attended by the Fellows, who wear artificial ones in their buttonholes. This is an excellent soup which has the leek as its chief ingredient.
DIRECTIONS
Carefully wash the leeks and cut them into narrow strips. Peel the potatoes, slice them, and cook them in the water with a pinch of salt until soft. Mince an onion, mix with the leeks, and Sauté in a little butter till soft but not brown. Add to the potatoes. When the vegetables are quite soft, put them through a fine sieve and return to the liquid. Beat 2 egg yolks and mix with the cream; put in a tureen and add a little of the hot soup, stirring all the while. Season to taste. Add the rest of the soup and serve.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
