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You are here: Home / Soup Bowl / A la Welsh Cawl (Lamb and Vegetables Soup)

A la Welsh Cawl (Lamb and Vegetables Soup)

Connie Veneracion
Cawl is the Welsh term for soup but it is also the name of a soup dish made with lamb meat and a variety of vegetables — usually, whatever is in season.
A la Welsh Cawl (Lamb and Vegetables Soup)
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Soup
Cuisine Welsh
Servings 6 people

Ingredients
  

For the broth

  • 500 grams lamb we used shoulder
  • 2 stalks leek
  • 1 carrot
  • ham bone

To make Welsh cawl

  • 2 tablespoons butter
  • 1 large onion peeled and roughly chopped
  • 3 to 4 potatoes peeled and cut into one-inch cubes
  • 1 large carrot peeled and cut into one-inch cubes
  • 2 stalks celery cut into one-inch lengths
  • 1/4 head white cabbage cut into one-inch slices
  • salt

Instructions
 

  • Boil the lamb in a pot of water with the ham bone, leeks and carrot. Skim off scum as it rises. Cover and simmer for about two hours or until the meat is literally falling off the bones.
  • Scoop out the lamb from the broth. Cool.
  • Strain the broth.
    Lamb broth for A la Welsh Cawl (Lamb and Vegetables Soup)
  • Prepare the vegetables; cut the lamb meat into one-inch cubes.
    Vegetables and Lamb meat for A la Welsh Cawl (Lamb and Vegetables Soup)
  • Melt the butter in a pot. Add the chopped onion and cook gently until softened a bit.
  • Add the celery, carrot and potatoes. Cook, stirring, for about a minute.
  • Add the lamb meat and the cabbage.
  • Pour in the broth. Season with salt.
  • Bring to the boil, lower the heat, cover and simmer for 15 to 20 minutes or until the vegetables are cooked and tender.
    A la Welsh Cawl (Lamb and Vegetables Soup) Simmering in Pot
  • Serve the Welsh cawl hot. Ladle generous servings into large bowls.

Notes

We came across Welsh cawl on TV. We loved Tom Norrington-Davies’ Great British Food on TLC and it’s just so sad that he decided not to go on with the series.
Welsh cawl is one delicious soup. Uncomplicated to make. Soothing and cheering at the same time, it is perfect for the still nippy nights that will soon give way to the summer.
Now, about the fat. Lamb is fatty. You may optionally chill the broth in the fridge until the fat floats and hardens on the surface so you can scrape it off before proceeding to make Welsh cawl.
A la Welsh Cawl (Lamb and Vegetables Soup) in Mug
Keyword Lamb
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