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Title: Harvest Broth - Cawl Cynhaeaf
Categories: Soup Welsh
Yield: 1 Servings

1kgWelsh neck of lamb
200gPeas
200gBroad beans
1mdCarrot
1 Onion
1smTurnip
1smCauliflower
5 Sprigs of parsley
1 1/2lWater
  Salt and 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.

From:Country Cookery - Recipes from Wales by Sian Llewellyn.

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