recipe: Welsh cawl

While The Hill in the Dark Grove is a fictional novel, since it is written by a Welsh author, I found some of the Welsh words and phrases as well as references to what the characters were eating very intriguing. One of these was Welsh Cawl, which I immediately looked up and found to be a hearty soup that uses what the cook has on hand, frequently throwing in ham or lamb along with root vegetables such as potatoes, carrots, parsnips or swede (rutabaga), and leeks. I found a recipe and made some of my own, which I served alongside home baked bread. 

Welsh Cawl

Ingredients:

2 1/4 pounds ham hock (or Welsh beef or the neck or shoulder of Welsh lamb)

1 onion, chopped

4 garlic cloves

3 leeks, washed and sliced

3 carrots, peeled and chopped

3 parsnips, peeled and chopped

6 medium potatoes, peeled and chopped

1 small bunch fresh parsley

Vegetable stock

Salt and pepper to taste 

Instructions:

1) Place the ham hock in a large saucepan, cover with water and bring to a boil. Simmer for 2-3 hours over a low heat until the meat is falling off the bone. Leave overnight to cool. 

2) The following day skim off any fat that has risen to the surface. Cut the meat off the bone and return to the stock.

3) Add onion and garlic to a soup pot. Heat until onions are almost translucent.

4) Add the leeks, carrots, and parsnips to the soup pan. Cook until leeks have also softened.

5) Add potatoes, ham pieces, and ham stock to the soup pan. Bring to a simmer and cook until the potatoes are to desired softness, adding vegetable stock or water if needed to desired broth consistency. 

6) Add parsley and salt and pepper to taste while serving.

There were additional recipes in the book that I would like to make at some point, including wimberry pie and bara birth bread. Wimberry pie has a top and bottom crust. I did locate wimberries (or bilberries) that I could get shipped from a company in the Northwest, however, the amount of fruit needed for a pie was more than I wanted to spend. So, I have not yet made this, or a similar, pie. Bara birth is a light spiced almost fruit cake bread typically slathered with salted butter. I don't have access to enough of the types of dried fruits used, and I'm not super fond of fruit cakes, so I decided not to make this bread. But I did want to include in case any readers have an interest in making it!

LENTIL SOUP

On cold winter days such as these, it's nice to stay inside and enjoy a warm pot of soup. Most types of soup come together quickly, are inexpensive, and fill the house with a wonderful smell! This lentil soup is a keeper. I didn't bother slicing the spinach, throwing the leaves in whole to wilt instead. And, topped with a dollop of plain Greek yogurt, which is a healthier way to mimic sour cream, it thickens it up nicely. All it needs is a loaf of bread straight out of the oven to soak up the juice!

Lentil Soup

Makes: 6 servings

Ingredients:

1 onion, chopped

1/4 c olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 tsp dried oregano
1 bay leaf
1 tsp dried basil
1 - 14.5 oz crushed tomatoes 
2 c dry lentils
8 c chicken broth
1/2 c spinach 
2 tbsp vinegar
salt to taste
ground pepper to taste

Directions:

1) In a large soup pot, heat oil over medium heat. 

2) Add onions, carrots, and celery; cook and stir until onion is tender.

3) Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

4) Stir in lentils, and add water and tomatoes. 

5) Bring to a boil.
6) Reduce heat, and simmer for at least 1 hour.
7) When ready to serve stir in spinach, and cook until it wilts. 
8) Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

CHILLED CUCUMBER AND CORN SOUP WITH AVOCADO TOASTS

This cold soup from "Dinner" by Melissa Clark has to be the quickest and most refreshing meal for Summer days when I'd rather be relaxing out by the pool or enjoying a long walk - seriously 15 min prep time tops!  And, most of the ingredients were picked up at my local farmers market, which I shared in my last post.  Melissa recommends serving with avocado toasts, which I found to be a great compliment in flavor!  And, something I can now add to my arsenal to make for a quick snack.  Together, the two can be a meal.  Or, serve the soup alone in teacups or other small bowls as a first course.

Chilled Cucumber and Corn Soup
Makes: 2 to 4
Time: 15 minutes

Ingredients:
1 lb cucumbers, peeled, halved lengthwise, and seeded
2 cups cold buttermilk (or use 1 1/2 cups plain yogurt plus 1/4 cup milk or water)
1 large garlic clove, smashed and peeled
2 scallions (white and green parts), trimmed
1/2 cup packed mixed soft fresh herbs (any combination of mint, parsley, dill, basil, and cilantro), plus more for serving
1/2 tsp sherry vinegar or white wine vinegar, plus more to taste
3/4 tsp sea salt, plus more if needed
kernels from 1 ear fresh corn
extra-virgin olive oil for drizzling

Directions:
1) In the bowl of a blender or food processor, combine the cucumbers, buttermilk, garlic, scallions, fresh herbs, sherry vinegar, and salt.  Blend until smooth.  Taste, and adjust the seasoning if needed.
2) Distribute the soup among four bowls, and serve it garnished with the raw corn kernels, the extra mixed herbs, and drizzle of olive oil.  Serve the avocado toasts alongside.

Avocado Toasts
Ingredients:
1 avocado, pitted, peeled, and thinly sliced
4 slices bread, toasted
2 tbsp crumbled feta cheese
1/2 lemon
extra-virgin olive oil for drizzling
freshly ground pepper to taste

Directions:
Smash the avocado slices on the toasted bread.  Sprinkle the crumbled feta over the avocado.  Squeeze the juice of the lemon half over the top, and finish with a drizzle of olive oil and some black pepper.