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Release date: 12/28/2004.

You'll find this recipe in it, From AN EXALTATION OF SOUPS,
copyright © 2004
by Patricia Solley,
Published by Three Rivers Press.

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This traditional Welsh leek broth hearkens back to King Cadwallader's defeat of the Saxons in the 5th century; served to 4 as a first course, it will strengthen the heart cords of anyone with Welsh blood.

• 4 thick leeks, minus the roots and dark green, chopped
• 2 slices of bacon
• 6 cups chicken stock
• salt and pepper to taste

Saute the bacon until crisp--remove it and reserve. Add the leeks to the bacon grease and stir to coat for about 2 minutes, until they takes on a little golden color. Pour in the stock, bring to a boil, and cook over medium heat for 15 minutes. Remove from heat. Puree, bring to a boil, season to taste, then ladle into bowls and top with crumbled bacon and fresh circles of leek.