Dish

Cawl Cennin

Leek soup with lamb

Cawl Cennin is made by simmering lamb with leeks, carrots, and potatoes until the vegetables are tender and the lamb is falling off the bone. The soup is then seasoned with salt and pepper and served with crusty bread. The result is a rich and flavorful soup that is sure to satisfy.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› Welsh cuisine

Soup› Vegetable Soup

Origins and history

Cawl Cennin has been a staple in Welsh cuisine for centuries. It was traditionally made by farmers using ingredients that were readily available on their farms.

Dietary considerations

Gluten-free

Variations

There are many variations of Cawl Cennin, some include the addition of barley or other grains for extra texture, while others add cabbage or other vegetables for extra flavor.

Presentation and garnishing

Cawl Cennin can be garnished with a sprinkle of fresh herbs or a dollop of sour cream. Serve in a warm bowl for ultimate comfort.

Tips & Tricks

To make Cawl Cennin even heartier, add a handful of barley or other grains to the soup. For a vegetarian version, substitute the lamb with mushrooms or other hearty vegetables.

Side-dishes

Crusty bread or Welsh cakes are the perfect accompaniment to Cawl Cennin. A light salad or roasted vegetables would also pair well with this soup.

Drink pairings

A full-bodied red wine such as Cabernet Sauvignon or Merlot would complement the flavors of Cawl Cennin. For a non-alcoholic option, try a hot cup of tea or coffee.