Now that the weather is getting colder, warming soups can be on the menu again, and one of my favourites is a traditional Welsh lamb cawl. Served with a hunk of bread and a wedge of cheese it makes the perfect autumnal lunch. It is essential to make it a day in advance so that any fat can be skimmed off easily.
- 1kg Welsh lamb shoulder
- 1 onion, roughly chopped
- 6 medium potatoes, peeled and chopped
- 3 carrots, peeled and chopped
- 1 small swede, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 leeks, washed and sliced
- 1 small bunch fresh parsley
- vegetable stock
- salt and pepper
Place the lamb in a large saucepan, cover with water and bring to the boil. Simmer for 2-3 hours over a low heat. Leave overnight to cool and the following day, skim off any fat that has risen to the surface.
Cut the meat off the bone and return to the stock then add the potatoes, carrots, swede and parsnips and simmer until cooked. Add more vegetable stock if required at this point. Season with salt and pepper.
Add the shredded leeks and the roughly chopped parsley. You can thicken the cawl if required with a paste made with flour and water or fine oatmeal.