Traditional Welsh Recipes

Soups, Cawls and Broths.

Soup has always been popular in Wales and it was often a by-product of cooking the main meal.

Here we have some very old recipes with old names like 'broth' and 'cawl'.

Sometimes, these soups were fillers to make the main meal go further, usually eaten with some bread. I love soup as a starter and see its steady demise from the average kitchen table a real shame.

There is no better appetiser on a cold evening than a bowl of warm soup and a lump of fresh bread. 

All the best,

Owen.

1. Cawl Cennin (Welsh Leek Broth).
   
   There are a number of versions of this broth. Sometimes it would be thickened with oatmeal, sometimes it would be sieved before serving and sometimes a piece of bacon would be included, to be eaten separately as a main course after the broth has been served. Any left-over broth would be re-heated for use the next day, when it was known as Cawl Eildwym; "twice heated broth".
2. Cawl Lafwr (Laver Soup).
3. Cawl (Broth).
   
   Welsh lamb is the basis of this substantial meat and vegetable broth; a meal in itself.