Cawl
Welsh meat and vegetable soup.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Simmer the meat: Place the lamb in a large pot and cover with the cold water. Bring to a boil, skim off any scum that rises to the surface. Reduce the heat, cover, and simmer very gently for 1.5 hours until the meat is tender.
- 2
Prepare the broth: Remove the lamb from the pot and set aside to cool slightly. Skim excess fat from the surface of the broth.
- 3
Add the root veg: Add the chunked carrots, swede, and potatoes to the broth. Bring back to a simmer and cook for 20 minutes.
- 4
Shred the meat: While the vegetables cook, pull the lamb meat from the bones and shred it into bite-sized pieces. Discard the bones and fat.
- 5
Finish the soup: Return the shredded lamb to the pot. Add the thickly sliced leeks. Simmer for a final 10 minutes until the leeks are tender but still bright green.
- 6
Serve: Season generously with salt and coarse black pepper. Ladle into deep bowls and serve with crusty bread and mature Welsh cheese.
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