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Granny’S Broth – Cavvl Mamgu

Granny's Broth - Cavvl Mamgu(welsh recipe image
This comforting Cavvl Mamgu is a classic Welsh broth that captures the essence of home-style cooking. Made with tender neck of Welsh lamb, earthy swede, sweet carrots, and aromatic leeks, it offers a rich yet clean flavor profile. The long simmering process breaks down the meat for maximum tenderness while infusing the stock with deep savory notes. Finished with fresh parsley, this soup is ideal for chilly evenings or as a restorative meal. It&# 226;ÂÂs simple to prepare with pantry staples and freezes beautifully for later enjoyment.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 690.6
Description
This comforting Cavvl Mamgu is a classic Welsh broth that captures the essence of home-style cooking. Made with tender neck of Welsh lamb, earthy swede, sweet carrots, and aromatic leeks, it offers a rich yet clean flavor profile. The long simmering process breaks down the meat for maximum tenderness while infusing the stock with deep savory notes. Finished with fresh parsley, this soup is ideal for chilly evenings or as a restorative meal. It&# 226;ÂÂs simple to prepare with pantry staples and freezes beautifully for later enjoyment.
Ingredients
  • 2 pound Neck of Welsh lamb
  • 1 ounce Fresh parsley, chopped
  • 1/2 pound Swede (rutabaga), peeled and cubed
  • 1/2 ounce Flour
  • 1/2 pound Carrots, peeled and sliced
  • 1 pound Potatoes, peeled and cubed
  • 2 whole Leeks, cleaned and sliced
  • Salt and black pepper to taste
Directions
  1. 1
    Trim excess fat from the neck of Welsh lamb and cut into large chunks.
  2. 2
    Place the lamb pieces in a large saucepan or stockpot and cover with cold water.
  3. 3
    Bring the water to a boil over high heat, then immediately reduce to a gentle simmer.
  4. 4
    Skim off any foam or fat that rises to the surface during the first 15 minutes of cooking.
  5. 5
    Cover partially and simmer gently for 2 to 2.5 hours until the meat is very tender.
  6. 6
    While the meat simmers, peel and chop the swede, carrots, and potatoes into uniform chunks.
  7. 7
    Clean and slice the leeks and parsley.
  8. 8
    Add the prepared vegetables to the pot with the lamb.
  9. 9
    Season with salt and black pepper to taste.
  10. 10
    Cover and continue to simmer for 25-30 minutes until the vegetables are tender.
  11. 11
    Stir in the chopped parsley just before serving.
  12. 12
    Serve hot in bowls.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 690.6kcal
% Daily Value *
Total Fat 47.8g74%
Saturated Fat 20.4g102%
Cholesterol 220.2mg74%
Sodium 202.6mg9%
Total Carbohydrate 5.7g2%
Dietary Fiber 1.6g7%
Sugars 2.7g
Protein 57.3g115%

* 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

For a richer broth, you can brown the lamb pieces in a little oil before adding water, though traditional Welsh broth is often poached to keep the flavor light and clean.

This soup tastes even better the next day as the flavors meld together. It freezes well for up to 3 months.

If you prefer a thicker soup, you can mix the 1/2 oz of flour with a little cold water to make a slurry and stir it in during the last 10 minutes of cooking, though traditionally the broth remains relatively thin.

Ensure you skim the scum regularly at the beginning of cooking for a clearer, cleaner-tasting broth.

Keywords: welsh, broth, lamb, swede, carrots, leeks, parsley, traditional, comfort food, soup, british cuisine, cavvl mamgu, simmered, vegetables, healthy, meal prep
Read it online: https://www.chefs-mate.com/recipe/grannys-broth-cavvl-mamguwelsh/