Cawl Pys Welsh Pea Soup Food

CAWL (TRADITIONAL WELSH BROTH)

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.

CAWL (WELSH STEW)

Steps:

• Heat the vegetable oil in a large stew pot. Season the lamb shanks and add to the pot together with the onion. Brown the meat on all sides. You may need to do this in batches.
• With all the lamb shanks in the pot, add the water and all herbs. Bring to a boil and reduce to a simmer. Cover and simmer 40 minutes.
• Add all vegetables except the cabbage. Bring to a boil again then reduce to simmer for 40 minutes.
• Shred the cabbage and add to the cawl, cook for about 5 minutes more and serve.

CAWL (WELSH SOUP)

Steps:

• Mix beef, water, bay leaves, onion, parsley flakes and 1 teaspoon salt.
• Bring to a boil, lower heat and cook slowly, approximately 3 hours. Remove bone, bay leaves and meat. Trim meat, cover and set aside.
• Add to broth rutabaga and carrots. Boil these about 30 minutes then add onions, parsnips, potatoes, parsley flakes, salt and pepper to taste.
• Cook another hour or until all vegetables are tender.
• Return trimmed meat to soup during last half hour.
• When available, add chopped leeks (1 1/2) during last half hour.
• It is very good reheated.

WELSH CAWL

Steps:

• Trim the meat of fat, cut into big chunks put in a deep pan with plenty of water, bring to the boil slowly and skim (throughout the cooking process you need to ensure there is enough liquid to cover the ingredients)
• Add the pearl barley, carrot, onions and swede.
• Bring back to the boil, add half tsp salt and the peppercorns, then the thyme and bay leaf bundled with string, and simmer gently for 2 hours.
• Add the potatoes and simmer for 20 minutes. Taste for seasoning. Add the leeks and simmer for a further 5-10 minutes.
• Serve with garnish of Parsley, warm, crusty, wholesome bread and Caerphilly cheese.
• The Cawl will be fine to eat for 24hrs but is best eaten within 18hrs. If eating the next day you might need to add some water with lamb stock added to thin.

CAWL PYS (WELSH PEA SOUP)

Steps:

• 1. Rinse and drain the peas. Set aside.
• 2. Cover the ham hock with the water and very slowly bring to the boil. Lower the temperature and simmer for an hour. Add the peas.
• 3. Bring to a boil then add the parsnips, carrots, rutabaga/swede and onions. Simmer for 10 minutes.
• 4. Add potatoes, simmer 20 minutes more.
• 5. Remove the ham bone, picking off any ham back into the soup. Season and serve with chopped fresh parsley.
• 6. SLOW COOKER OPTION: Put all ingredients into slow cooker and set to Low for 7-9 hours.
• 7. INSTANT POT: bet those of you who have one can figure out the time!