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Welsh Food

Welsh Food

Cawl

Cawl

Cawl (pronounced cowl) is a wholesome and hearty soup or stew using whatever happens to be in season. Great as a light lunch or starter, or supper dish; serve with fresh crusty bread.                      

Serves 4

Ingredients:

  • 1.8kg (4 lb) neck of lamb or lamb chops or a mixture of the 2
  • salt and black pepper to taste
  • 4 white potatoes, peeled and cut into large chunks
  • 2 carrots, cut into large chunks
  • 1 parsnip, cut into large chunks
  • 1/2 swede, cut into large chunks
  • 2 leeks, sliced (green and white parts)
  • 1-2 vegetable stock cubes, depending on taste

Preparation time: approx. 30min

Cooking time: approx. 2hours


Method:

  1. Add the lamb in to a large stock pot.
  2. Cover with water, add salt and pepper, and simmer over a medium heat for 45 minutes or more, until cooked and tender.
  3. Skim any fat from surface of the soupAdd all root vegetables, cut into chunks of similar size to ensure even cooking times.
  4. Leave to simmer for a further 45 minutes.
  5. Add washed, sliced leeks, vegetable stock cubes and extra seasoning if required, and leave to boil for twenty minutes.
  6. Serve immediately, or cool quickly, refrigerate and reheat the next day.

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