Cawl (Welsh lamb soup)

Posted by adm On November - 16 - 2011

How to cook Cawl (Welsh lamb soup)

Ingredients:

  • 6 (astir 1.8 kg) lamb shanks
  • 3L (12 cups) h2o
  • 1 brown onion, halved
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 20g butter
  • 200g bacon, rind removed, coarsely shredded
  • 1 large scallion, pale section just, water-washed, halved, thickly sliced
  • 2 potatoes, raw, delve 1.5cm pieces
  • 1 large parsnip, raw, dig 1.5cm pieces
  • 2 carrots, raw, dig 1.5cm pieces
  • 1 turnip, raw, dig 1.5cm pieces
  • 750ml (3 cups) chicken strain
  • 6 sprigs fresh thyme
  • 1/3 cup chopped fresh continental parsley

How to:

  • Place the lamb, weewee, onion, bay leaves and peppercorns in a large saucepan over medium-high rut. Bring to the churn, skimming the surface with a metal spoon to remove trash. Reduce heat to medium-low. Simmer, skimming occasionally, for 2 hours or until lamb is tender and falls off the os.

  • Strain the mixture through a fine sieve into a stadium. Reserve strain. Discard onion, bay leaves and peppercorns. Remove the bones and fling. Coarsely chop the lamb. Place in an airtight container. Cover stock with plastic wind. Place lamb and reserved lamb stock in the fridge overnight to shiver.

  • Use a metal spoon to remove fat from the surface of the lamb strain. Discard fat.

  • Melt the butter in a large saucepan over medium-low heating. Add the bacon and scallion, and fudge, stirring oft, for 5 minutes or until the bacon is ruckle. Add the spud, parsnip, carrot and turnip. Prepare, stirring occasionally, for 5 proceedings.

  • Add the lamb strain, chicken stock and thyme to the bacon assortment. Reduce heat to low. Cook for 1 hour or until vegetables are very subdued. Stir in the lamb. Cook for a advance 10 minutes or until lamb is heated through. Season with salt and peppercorn.

  • Stir in the parsley. Ladle the soup among serving bowls.

  • Freezing tip: At the end of tone 5, cool entirely. Transfer to an airtight container. Pronounce, date and freeze for up to 3 months. Serving tip: Serve the cawl with crusty bread and slices of cheddar, if desired.

  • Prepare time:20 min.

    Cooking time:200 min.

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