Cawl pronounced 'cowl', is Welsh for broth or soup. Like all traditional country soups the ingredients are governed by what is to hand or in season. Nowadays, however, mutton or lamb best end of neck chops are most generally used, which make it into a delicious soup-stew.
Cawl should be started the day before so that any fat can be skimmed off and all the flavours fully develop.
- 1kg Best End of Neck Welsh Lamb
- 1 small Swede
- 1 Medium Parsnip
- 1 or 2 Carrots
- 500g Potatoes
- 2 Leeks
- 25g Parsley
- 12g Flour
- Salt and Pepper
- Place the meat in a large saucepan and cover with water, add salt and pepper.
- Slowly bring to the boil and skim carefully.
- Add the chopped carrots, swede, parsnip and whites of leeks and simmer for 2 hours.
- If in season cabbage, celery etc. can all be used.
- Add chopped potatoes and simmer for a further 1/2 hour.
- Thicken with flour and water and add the chopped parsley and green of leeks.
- Simmer for a further 15 mins.
- Serve hot
Cawl is particularly tasty when made the day before, refrigerated and then served hot.
This recipe is from www.recipesfromwales.com