Cawl Cennin (Cawl cennin)
Overview
Cawl cennin is Welsh leek soup, also called leek cawl. In Welsh, cawl means any soup or broth, and this one is the meatless cousin of the lamb and vegetable cawl: it has no pieces of meat, but it is cooked in a meat stock. Sliced leeks, both the white and the tender green, are softened gently in butter with diced potatoes, then simmered in lamb or chicken stock. A spoonful or two of oatmeal is stirred in to thicken the broth, in the old Welsh way, and the soup is finished with chopped parsley. It is served in bowls with bread and a piece of Welsh cheese on the side.
History
A Welsh leek soup, cawl cennin, described as leek pottage or porridge, is recorded in 1794. Cawl itself is often called the national dish of Wales, and the leek is a Welsh national emblem, worn on St David's Day on 1 March. Thickening broth with oatmeal or flour was the traditional Welsh way of making cawl, and serving it with bread and cheese on a separate plate is still the custom in some areas.
Main ingredients
Leeks, potatoes, meat stock, butter, oatmeal, parsley. The soup is built on leek and potato broth with oatmeal and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Potato soups · Leek soups · More soups from Wales
Recipe
Method
- 110 min
Soften the leeks and potatoes gently in the butter for 10 minutes without browning.
- 220 min
Add the stock, bring to the boil and simmer for 20 minutes.
- 310 min
Sprinkle in the oatmeal, stirring, and simmer for 10 minutes more until the broth thickens.
- 4
Season with salt and pepper.
- 5
Stir in the parsley and serve with bread and cheese.
- ✓
Serve. About 55 min from start to bowl.
In short: Cawl Cennin is a vegetable soup from Wales, in Northern Europe, made mainly with leeks, potatoes and meat stock. It contains meat and is usually served hot.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
