The Recipe Bin: Welsh - Soups & Stews

    Cawl Cynhaeaf
    Harvest Broth
     
     
    1 kg Welsh Neck Of Lamb
    200 g Peas
    200 g Broad Beans
    1 medium Carrot
    1 Onion
    1 small Turnip
    1 small Cauliflower
    5 Sprigs Parsley
    1½ l Water
    Salt
    Pepper
     
     
    • Remove as much fat as possible from the meat.
    • Place the meat in a large saucepan and cover with the water.
    • Bring to the boil and skim any fat from the surface of the liquid.
    • Shell the peas and beans.
    • Peel and dice the carrot, onion and turnip.
    • Add the vegetables, except the cauliflower, to the meat.
    • Season.
    • Cover the saucepan and simmer slowly for 3 hours.
    • 30 minutes before serving the broth, cut the cauliflower into sprigs and add to the saucepan.
    • Serve hot decorated with sprigs of parsley.
     
    Makes approximately 1 serving.

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