This traditional soup is effortless to make and incredibly delicious. You’ll love this simple, rustic dish with tender lamb, melt-in-the-mouth veggies, and a fortifying broth.
On the Ingredients
- Leeks are an allium related to garlic, chives, and onions. They are a long white stalk that turns into green leaf sheaths. Leeks have a sweet, mildly onion-like flavor, which pairs well with potatoes, dairy, eggs, fish, and poultry. If you can’t find leeks in stock, you can substitute with green onions, white onions, or shallots. Like dill, leeks have flavonoids (antioxidants) that have anti-inflammatory, anti-diabetic, and anticancer properties (more on health benefits).
Recipe Notes and Substitutions
This soup is very simple, without any extra seasoning (though there’s plenty of flavor). You could add other vegetables or herbs if you wanted to.
Welsh Lamb Cawl
3
servings15
minutes1
hour20
minutes1
hour35
minutesThis traditional soup is effortless to make and incredibly delicious. You'll love this simple, rustic dish with tender lamb, melt-in-the-mouth veggies, and a fortifying broth.
Ingredients
1 lb lamb (stew meat or leg cut into 1.5" chunks)
1/4 tsp salt
2 tbsp butter
1 large onion (yellow or red, chopped)
2 medium carrots (chopped)
1 medium rutabaga (peeled and chopped)
1 1/2 cups baby potatoes (quartered if on the large size)
4 cups beef broth
2 leeks (white section, cut into coins)
Directions
- Prepare the ingredients (chopping, etc).
- Heat a soup pot over a medium flame and melt the butter. Season the lamb with salt and add to the pot. Cook for 3-4 minutes until the meat is browned.
- Add the onions and sauté until they begin to soften.
- Add the vegetables, besides the leeks, and the broth. Bring to a boil, lower the heat to a simmer. Cover and let cook for 1 hour.
- Add the leeks, cover, and simmer for another 20 minutes.
- Remove from the heat and serve hot!
