Welsh Lamb Soup
8 servings
120 minutes
Welsh lamb soup is the true soul of Welsh cuisine, steeped in ancient traditions of British culinary art. For centuries, shepherds and farmers have prepared this nourishing soup using available vegetables and tender lamb, creating a hearty dish that warms on cold days. Its flavor is rich and deep: the soft lamb adds depth while the mix of root vegetables brings sweetness and a hint of earthiness. Leeks, a symbol of Welsh cooking, add a subtle spiciness. This soup is not only nutritious but can also reveal all the aromas of its ingredients, especially if allowed to sit overnight. It is served with black pepper, mature cheese, and a slice of rustic bread – the perfect combination for leisurely enjoying the true taste of Wales.
1
Pour 2 liters of water with 1 teaspoon of salt into a large pot, then bring to a boil over high heat. Add a whole onion along with the lamb.
- Onion: 1 head
- Scrag: 1 kg
- Salt: to taste
2
Bring to a boil again, skimming the foam from the surface. Cook over medium heat for 10-15 minutes or until the lamb is fully cooked.
3
Use a slotted spoon to transfer the lamb to a plate and let it cool until it can be handled.
4
While it cools down, peel the rutabaga, cut it into 1 cm pieces and add to the pot with the broth. Peel the carrot and parsnip, slice them at a slight angle into 1 cm thick pieces and place them in the pot. Now peel the potato and cut it into 4 cm pieces.
- Swede: 1 kg
- Carrot: 2 pieces
- Parsnip: 2 pieces
- Potato: 500 g
5
Separate all the lamb meat from the bones and return it to the pot with the potatoes. Bring it back to a boil and cook for 15-20 minutes or until nearly done. Meanwhile, slice the leek into 1 cm thick pieces.
- Scrag: 1 kg
- Potato: 500 g
- Leek: 3 pieces
6
Place the leek in a pot, bring to a boil again, then cook for 10 minutes covered or until done. Taste and season to perfection.
- Leek: 3 pieces
- Salt: to taste
7
To achieve even tastier results, let the soup cool overnight. In this case, simply add raw leeks, cover it, and store it in the fridge where it will keep for up to 3 days.
8
In any case, pour into serving plates and serve, sprinkled with plenty of black pepper, with a slice of ripe cheese and a piece of good bread.
- Ground black pepper: to taste
- Hard cheese: to taste