Bacon Soup - Cawl Cig Moch
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1 servings
150 g Bacon, lean rashers
1 md Potato
2 Leeks
1 Celery, stack
1 Egg
600 ml Water
600 ml Milk
2 ts Parsley, chopped
Salt & pepper
Remove the rind from the bacon. Dice the bacon. Peel and cut up the
potato and leeks. Slice the celery. Place the bacon and vegetables
with the water in the saucepan. Season. Cover and simmer for 30
minutes. Separate the egg yolk from the white and mix the yolk with
the milk. Remove the saucepan from the heat and stir in the egg yolk
and milk. Reheat for 2-3 minutes but do not boil. Serve sprinkled
with parsley.
From: Country Cooking - Recipes from Wales by Sian Llewellyn.
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