Thursday, February 27, 2014

St. David's Day Soup

This post was written by Catholic Cuisine contributor, Charlotte from Waltzing Matilda

The feast of St. David is coming up on March 1st. In honor of the Welsh tradition of wearing leeks and husband's family's Welsh heritage, it's become our tradition to celebrate with leeks for dinner.

Creamy Chicken Potato Leek Soup

2 Tbl. butter
1 Tbl olive oil
1/2 tsp. garlic salt
4 small-medium leeks, cleaned and sliced
6-8 cups chicken broth
1-2 Tbl. cornstarch
4-6 cups of yukon Gold potatoes, peeled and diced
1C. of heavy cream
1 C. leftover chicken, chopped
salt and pepper to taste
shredded cheese to top, opt.

In a large pot over medium heat, melt butter.
Cook leeks in butter and oil until tender, stirring frequently, about 15 minutes.
Stir cornstarch into broth and pour broth into pot. Add the potatoes and chicken and bring to a boil. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender.
Mash potatoes for a chunkier soup or blend with an immersion blender for a smoother consistency.  Season with salt and pepper before serving.
Serve with shredded cheese on top.

Roasted Butternut Squash "Croutons"

2 C. butternut squash, peeled and cubed
1 Tbl. olive oil
kosher salt

Preheat oven to 450 degrees. Toss the squash cubes in the oil. Place on cookie sheet in single layer. Sprinkle with salt. Roast in hot oven for 25- 30 minutes. They won't be crispy like regular croutons but they will be incredibly flavorful.

God our Father, you gave the bishop David to the Welsh Church to uphold the faith and to be an example of Christian perfection. In this changing world may he help us to hold fast to the values which bring eternal life.

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  1. This recipe looks so good!! I might actually try to make it this weekend, since David is my husband's middle name. Thanks for sharing!

  2. Made it tonight and it was so good!!!! Thanks for the great recipe.