Soup · Main Course · British · Dinner ·

Creamy Welsh Cawl with Leeks and Sea Salt Butter

Name: Creamy Welsh Cawl with Leeks and Sea Salt Butter
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 6 servings
Cuisine: Soup
Ingredients: 2 lbs lamb shoulder, trimmed and cubed; 1 large onion, peeled and quartered; 2 cloves garlic, smashed; 2 bay leaves; 10 cups water; 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; Salt and freshly ground black pepper, to taste; 1 tablespoon fresh thyme leaves; 1/2 cup heavy cream; 1/4 cup unsalted butter; 1 teaspoon flaky sea salt

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

4.8(97 reviews)

·By Ethan Brooks·January 30, 2026

Creamy Welsh Cawl with Leeks and Sea Salt Butter — Soup served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Lamb Broth

For the Vegetable Blend

For the Seasoning

For the Sea Salt Butter

Nutrition

Per serving

Calories: 484 kcal
Protein: 32.67 g
Carbs: 17 g
Fat: 33.5 g
Fiber: 3 g

Whole recipe

Total

Calories: 2902 kcal
Protein: 196 g
Carbs: 102 g
Fat: 201 g
Fiber: 18 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 lbs lamb shoulder trimmed and cubed	1672	182	0	112	0
1 large onion peeled and quartered	44	1	10	0	1
2 cloves garlic smashed	9	0	2	0	0
2 bay leaves	2	0	0	0	0
10 cups water	0	0	0	0	0
3 leeks white and light green parts, sliced	162	4	38	1	5
3 carrots peeled and diced	75	2	18	0	5
2 small turnips peeled and diced	70	2	16	0	4
1 celery root peeled and diced	66	3	14	0	2
Salt and freshly ground black pepper to taste	0	0	0	0	0
1 tablespoon fresh thyme leaves	2	0	1	0	1
1/2 cup heavy cream	400	2	3	43	0
1/4 cup unsalted butter	400	0	0	45	0
1 teaspoon flaky sea salt	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Lamb

1
Combine Ingredients
In a large pot, combine the lamb cubes, onion, garlic, bay leaves, and water.
2
Bring to a boil
Bring to a boil, then reduce to a simmer.
3
Simmer Lamb
Cook for 1.5 hours, skimming off any foam, until lamb is tender and liquid is flavorful.
Tip: Use a spider skimmer to remove any impurities from the broth for a clear soup.

Preparing the Vegetables

1
Sauté Leeks
In a separate pan, gently sauté the sliced leeks in a small amount of butter until translucent.
2
Add Vegetables
Add the diced carrots, turnips, and celery root, stirring well.
3
Cook Vegetables
Cook for 5-7 minutes until just starting to soften.
Tip: Do not boil the cream; it should be gently warmed to avoid curdling.

How to Make Creamy Welsh Cawl with Leeks and Sea Salt Butter

Total time: 4 h 40 min · Yields 6 servings

1
Simmering the Broth
Strain the lamb broth, discarding the solids and returning the clear broth to the pot.
2
Combining Ingredients
Add the sautéed vegetables to the simmering lamb broth and cook until the vegetables are fork-tender, about 1 hour.
3
Finishing Touches
Stir in the heavy cream, thyme, and freshly ground black pepper. Adjust seasoning with salt.