Bacon Soup - Cawl Cig Moch
Submitted by cash
Cawl Cig Moch is a traditional Welsh bacon soup with leeks, potato, and celery, finished with an egg yolk and milk liaison for silky richness. Simple, warming, and deeply satisfying.
YIELD
1 servingsPREP
30 minCOOK
30 minREADY
60 minCawl Cig Moch (say it: cowl keeg moch) is Welsh comfort in a bowl.
Diced bacon simmers with leeks, potato, and celery until the vegetables are tender and the broth is smoky and savory.
Then comes the old-school finishing touch: an egg yolk beaten into milk and stirred in off the heat, turning a straightforward broth into something velvety and luxurious without a drop of cream.
A scattering of fresh parsley on top, and supper is served.
Chef Tips
- Use lean back bacon rather than streaky for a cleaner broth. The bacon is the star here, not the fat.
- Slice the leeks into thin rings and wash them well. Grit hiding in leek layers is nobody’s friend.
- Do not let the soup boil after adding the egg yolk and milk mixture. Gentle heat keeps it silky. A hard boil will curdle it.
- This soup thickens as it sits. Add a splash of water or milk when reheating leftovers to bring back the right consistency.
Ingredients
Directions
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 to 3 minutes but do not boil. Serve sprinkled with parsley.
Comments
My dad used to make me this when i was a kid and I loved it but he never used egg or milk