A la Welsh Cawl (Lamb and Vegetables Soup)
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.
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
- 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.
- Prepare the vegetables; cut the lamb meat into one-inch cubes.
- 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.
- Serve the Welsh cawl hot. Ladle generous servings into large bowls.
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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.
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