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Welsh cawl with crusty bread
Photo: Worm That Turned, Wikimedia Commons, CC BY-SA 4.0 (cropped)

Soups · Recipe No. 189

Cawl

Cawl made with middle neck/ scrag on bone, carrot, onion and turnip. The recipe serves 10; change the portions and units below and the amounts update.

  • Serves 10

Method

  1. Cover meat with stock cook for 1.5 hours.

  2. Add diced carrot, onion, parsnip and turnip.

  3. Add Bouquet Garni and cook for another 1.5 hours.

  4. Skim frequently, when cooked remove lamb from bone dice and return to degreased stock,.

  5. Add garnish and cooked for a further five to ten minutes.

Tip: tap a step to tick it off as you cook.

Chef’s notes

  • This is a refined version of this classic Welsh soup cut down on the variety of vegetables and process more crudely if want something a bit simpler!

Shopping list for 10 portions

Meat & poultry

Fruit & veg

Tins, jars & stock

Fresh herbs

Converted from the Cookeryonline Excel workbook “Cawl” and the original recipe card.