Creamy Welsh Cawl with Leeks and Sea Salt Butter

Name: Creamy Welsh Cawl with Leeks and Sea Salt Butter
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Soup
Ingredients: 2 lbs lamb shoulder; 1 large onion; 2 cloves garlic; 2 bay leaves; 10 cups water; 3 leeks; 3 carrots; 2 small turnips; 1 celery root; Salt and freshly ground black pepper; 1 tablespoon fresh thyme leaves; 1/2 cup heavy cream; 1/4 cup unsalted butter; 1 teaspoon flaky sea salt

Traditional Welsh Soup with a Luxurious Twist

A comforting bowl of Welsh cawl enhanced with a creamy texture, featuring tender lamb, vibrant vegetables, and a light touch of sea salt butter.

3 h 30 min
6
Intermediate

Ingredients

For the Lamb Broth

2 lbs lamb shoulder

trimmed and cubed

1 large onion

peeled and quartered

2 cloves garlic

smashed

2 bay leaves

10 cups water

For the Vegetable Blend

3 leeks

white and light green parts, sliced

3 carrots

peeled and diced

2 small turnips

peeled and diced

1 celery root

peeled and diced

For the Seasoning

Salt and freshly ground black pepper

to taste

1 tablespoon fresh thyme leaves

1/2 cup heavy cream

For the Sea Salt Butter

1/4 cup unsalted butter

1 teaspoon flaky sea salt

Preparation

Marinating the Lamb

Combine Ingredients

In a large pot, combine the lamb cubes, onion, garlic, bay leaves, and water.

Bring to a boil

Bring to a boil, then reduce to a simmer.

Simmer Lamb

Cook for 1.5 hours, skimming off any foam, until lamb is tender and liquid is flavorful.

Use a spider skimmer to remove any impurities from the broth for a clear soup.

Preparing the Vegetables

Sauté Leeks

In a separate pan, gently sauté the sliced leeks in a small amount of butter until translucent.

Add Vegetables

Add the diced carrots, turnips, and celery root, stirring well.

Cook Vegetables

Cook for 5-7 minutes until just starting to soften.

Do not boil the cream; it should be gently warmed to avoid curdling.

Cooking Process

Simmering the Broth

Strain the lamb broth, discarding the solids and returning the clear broth to the pot.

Combining Ingredients

Add the sautéed vegetables to the simmering lamb broth and cook until the vegetables are fork-tender, about 1 hour.

Finishing Touches

Stir in the heavy cream, thyme, and freshly ground black pepper. Adjust seasoning with salt.

Maintain very low heat when adding cream to prevent curdling.

Plating & Serving