Best Cawl Welsh Soup Recipes

CAWL CENNIN A HUFEN - WELSH CREAM OF LEEK SOUP

Steps:

• Clean the leeks thoroughly, chop them roughly, and set a little of the green aside for garnish.
• Melt the butter and cook the vegetables under cover without browning them.
• Add the stock and bring to a low boil; simmer for 1 hour, skimming if necessary.
• Rub the soup through a sieve or whirl in a blender.
• Reheat the soup, stir in the parsley, minced green of leeks, and diced meat (if used).
• Season with salt and pepper.
• Stir in the cream, correct seasoning, and serve garnished with croutons.

CAWL PYS (WELSH PEA SOUP)

Steps:

• 1. Rinse and drain the peas. Set aside.
• 2. Cover the ham hock with the water and very slowly bring to the boil. Lower the temperature and simmer for an hour. Add the peas.
• 3. Bring to a boil then add the parsnips, carrots, rutabaga/swede and onions. Simmer for 10 minutes.
• 4. Add potatoes, simmer 20 minutes more.
• 5. Remove the ham bone, picking off any ham back into the soup. Season and serve with chopped fresh parsley.
• 6. SLOW COOKER OPTION: Put all ingredients into slow cooker and set to Low for 7-9 hours.
• 7. INSTANT POT: bet those of you who have one can figure out the time!

CAWL (WELSH SOUP)

Steps:

• Mix beef, water, bay leaves, onion, parsley flakes and 1 teaspoon salt.
• Bring to a boil, lower heat and cook slowly, approximately 3 hours. Remove bone, bay leaves and meat. Trim meat, cover and set aside.
• Add to broth rutabaga and carrots. Boil these about 30 minutes then add onions, parsnips, potatoes, parsley flakes, salt and pepper to taste.
• Cook another hour or until all vegetables are tender.
• Return trimmed meat to soup during last half hour.
• When available, add chopped leeks (1 1/2) during last half hour.
• It is very good reheated.