Gower Oyster Soup > Swp Wystrys Bro Gwyr(Wels)

This traditional Welsh soup combines the robust flavors of mutton with the sweetness of pearl barley and root vegetables. The broth is simmered slowly to develop deep, savory notes, then thickened with a roux for a luxurious texture. Fresh oysters are added at the end to poach gently in the hot soup, providing a delicate briny contrast to the hearty meat. Perfect for cold evenings, this dish offers a comforting, home-style meal that warms the soul. It is an excellent choice for a family dinner or a cozy weekend lunch, celebrating the coastal heritage of the Gower peninsula.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 399.7

Description

This traditional Welsh soup combines the robust flavors of mutton with the sweetness of pearl barley and root vegetables. The broth is simmered slowly to develop deep, savory notes, then thickened with a roux for a luxurious texture. Fresh oysters are added at the end to poach gently in the hot soup, providing a delicate briny contrast to the hearty meat. Perfect for cold evenings, this dish offers a comforting, home-style meal that warms the soul. It is an excellent choice for a family dinner or a cozy weekend lunch, celebrating the coastal heritage of the Gower peninsula.

Ingredients

2 pound Scrag end of mutton salt and black pepper
2 ounce Pearl barley pinch of mace

Directions

1
Wash the mutton and trim off any excess fat.
2
Place the mutton in a large saucepan and add 3 pints of water.
3
Bring the water to a boil, then skim off any fat or impurities from the surface.
4
Wash the pearl barley thoroughly.
5
Peel and dice the onion, carrot, and turnip.
6
Add the washed barley and diced vegetables to the pot with the mutton.
7
Season with salt, black pepper, and a pinch of mace to taste.
8
Cover the pot and simmer gently for 2 1/2 to 3 hours, until the meat is tender.
9
In a separate pan, melt the butter over medium heat.
10
Rub the flour into the melted butter using a wooden spoon to create a roux.
11
Gradually pour the hot mutton broth into the roux, stirring constantly to prevent lumps.
12
Simmer the thickened soup for 10 minutes.
13
Open the oysters and place them on their bottom shells.
14
Serve the hot soup immediately, accompanied by the fresh oysters on the half shell.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 399.7kcal

% Daily Value *
Total Fat 7.2g12%
Saturated Fat 2.3g12%
Cholesterol 168.0mg57%
Sodium 130.9mg6%
Total Carbohydrate 14.0g5%
Dietary Fiber 1.9g8%
Sugars 0.4g
Protein 60.2g121%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure oysters are fresh and alive before cooking; discard any that do not open when tapped or do not close when touched.

For a smoother soup, you may strain the broth through a fine-mesh sieve after simmering, before adding the roux.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

If fresh oysters are unavailable, you can substitute with canned oysters, but add them at the very end just to warm through.

The "Scrag end of mutton" refers to a tough, bony cut from the shoulder, ideal for long, slow simmering to extract maximum flavor.

Keywords: welsh, oyster soup, mutton, barley, broth, seafood, comfort food, traditional, hearty, gower, vegetables, simmered, root vegetables, briny, homemade, winter, stew, british, classic, coastal

Read it online: https://www.chefs-mate.com/recipe/gower-oyster-soup-swp-wystrys-bro-gwyrwels/