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Sunday 10 October 2010

Souper Dooper: Somewhat Traditional Welsh Cawl

Now that Autumn has well and truly descended, there’s just no use mucking about and pretending it hasn’t. It’s cold. It’s going to get colder. It’s time to embrace it, peeps, and that means upping the soup slash stew factor. I’ve decided to go native and bring you an easy version of Welsh Cawl.

Cawl means “broth” in Welsh, and is meant to be started to several days before eating, to give you time to scrape off all the fat that floats to the surface. Mmm, appetising. But apart from the ol’ fat scraping, this is actually a very tasty and easy dinner. Promise.

You Will Need:
  • 1kg Welsh lamb
  • 1 large onion
  • 3 leeks
  • 2 medium carrots
  • 1 medium parsnip
  • 1 swede
  • 2tbs chopped parsley
  • 6 small potatoes
  • 2 litres water
  • Salt and pepper to taste
Make it!
  • Trim any fat from the lamb and place in a large soup pot
  • Season well, cover with water, bring to the boil and then simmer slowly for 1 hour
  • Allow to cool (preferably overnight) and skim off any fat
  • Chop all your vegetables roughly, then add everything to the pot except the potatoes and half the parsley
  • Cover and simmer for 1 hour, then add the potatoes and cook for a further 30 minutes
  • Add remainder of parsley, and season to taste
  • Serve with a sliced baguette and lots of butter!
Serves 4 - 6

Flickr image from Twm’s photostream.

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