Cawl Pys Welsh Pea Soup Recipes

CAWL (TRADITIONAL WELSH BROTH)

Steps:

• Bring water to boil in a large pot. Place beef shank in, and simmer 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve.
• Return stock to heat, and bring to a boil. Add onions, carrots and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the leeks, cabbage, parsley and reserved meat. Simmer 10 minutes, or until cabbage is tender.

CAWL PYS (WELSH PEA SOUP)

Steps:

• 1. Rinse and drain the peas. Set aside.
• 2. Cover the ham hock with the water and very slowly bring to the boil. Lower the temperature and simmer for an hour. Add the peas.
• 3. Bring to a boil then add the parsnips, carrots, rutabaga/swede and onions. Simmer for 10 minutes.
• 4. Add potatoes, simmer 20 minutes more.
• 5. Remove the ham bone, picking off any ham back into the soup. Season and serve with chopped fresh parsley.
• 6. SLOW COOKER OPTION: Put all ingredients into slow cooker and set to Low for 7-9 hours.
• 7. INSTANT POT: bet those of you who have one can figure out the time!

CAWL (WELSH SOUP)

Steps:

• Mix beef, water, bay leaves, onion, parsley flakes and 1 teaspoon salt.
• Bring to a boil, lower heat and cook slowly, approximately 3 hours. Remove bone, bay leaves and meat. Trim meat, cover and set aside.
• Add to broth rutabaga and carrots. Boil these about 30 minutes then add onions, parsnips, potatoes, parsley flakes, salt and pepper to taste.
• Cook another hour or until all vegetables are tender.
• Return trimmed meat to soup during last half hour.
• When available, add chopped leeks (1 1/2) during last half hour.
• It is very good reheated.