Cawl Pys Welsh Pea Soup Recipes
CAWL (TRADITIONAL WELSH BROTH)
The recipe that follows is one that is popular with, and derived from, the local farming community of Cardiganshire. There are regional variations throughout Wales as to what meat is used; some use Pork or Mutton we use Shin Beef. The quantities used here are based on my own requirements for two to three days, as this soup is one that improves on subsequent re-heating. Serve with lightly buttered bread and a good mature Cheddar cheese
Provided by Beryl Davies
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time P1DT3h
Yield 12
Number Of Ingredients 10
Steps:
- Bring water to boil in a large pot. Place beef shank in, and simmer 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve.
- Return stock to heat, and bring to a boil. Add onions, carrots and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the leeks, cabbage, parsley and reserved meat. Simmer 10 minutes, or until cabbage is tender.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 23.8 g, Cholesterol 12.5 mg, Fat 3.1 g, Fiber 5 g, Protein 9 g, SaturatedFat 1.1 g, Sodium 248 mg, Sugar 6.8 g
WELSH LAMB STEW (CAWL)
Make and share this Welsh Lamb Stew (Cawl) recipe from Food.com.
Provided by Outta Here
Categories Stew
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil over medium-high heat in heavy soup pot. Brown lamb cubes.
- Add potatoes, turnip, parsnip, carrot, salt and pepper and water. Bring to a simmer over medium heat and continue simmering, uncovered, stirring occasionally, until lamb is tender, about 1 1/2 hours.
- Skim fat from the liquid, if needed.
- Add the leeks and parsley and simmer until the leeks are translucent, about 30 minutes.
- Serve stew with bread and butter, and a piece of good cheddar cheese.
Nutrition Facts : Calories 493, Fat 17.3, SaturatedFat 4.6, Cholesterol 122.4, Sodium 759.7, Carbohydrate 41.7, Fiber 7.9, Sugar 9, Protein 42.6
SPLIT PEA SOUP
This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
Provided by bluebayou
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
- Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
- Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g
WELSH LEEK SOUP
From The Dairy Book of British Food. "This delicious soup features the national emblem of Wales, the leek, and is also known as Cawl Cennin, the word 'cawl' meaning broth".
Provided by Mme M
Categories Welsh
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large saucepan, add the leeks, onions and celery and cook gently for 10 minutes, until softened but not browned.
- Add the stock. Season to taste and bring to the boil, then cover and simmer for 30 minutes, until the vegetables are tender.
- Allow to cool slightly, then puree in a blender or (hand held) food processor until smooth.
- Return to the saucepan, stir in the yogurt. Adjust the seasoning and reheat gently without boiling.
- Serve hot, garnished with snipped chives.
Nutrition Facts : Calories 193.1, Fat 7, SaturatedFat 3.5, Cholesterol 18.3, Sodium 309.1, Carbohydrate 26.7, Fiber 2.9, Sugar 9.9, Protein 7.2
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