Granny’s Broth (Cawl Marngu) Welsh
Description
This British soup features Best end of neck Welsh lamb, Swede (Turnip, Carrots, Potatoes, Leeks. The flavors come together beautifully. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt and pepper Put the meat into the saucepan,
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cover with cold water,
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add salt and pepper, bring slowly to the
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boil and skin carefully.
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(This can be done the night before and the fat allowed to set on the surface.
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This makes it easier to skim off.) Then
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add the carrots (
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cut in half), the swede (sliced) and the white of the leeks, and
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simmer gently for 2 - 2 1/2 hours.
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Add the potatoes (cut in four) and continue to simmer for another 30 minutes.
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When the potatoes are almost cooked, thicken with flour and a little water.
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Lastly,
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add the green of the leeks and parsley (chopped) and
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simmer for further 10 minutes and
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serve in basins while hot.
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Cawl was the dish most commonly served for dinner on the farm during the winter months in th ecounties of South and West Wales.
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The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course.
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Croeso Cymreig
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 838.8kcal
- % Daily Value *
- Total Fat 48.0g74%
- Saturated Fat 20.5g103%
- Cholesterol 220.2mg74%
- Sodium 219.7mg10%
- Total Carbohydrate 38.0g13%
- Dietary Fiber 4.9g20%
- Sugars 4.9g
- Protein 61.2g123%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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