Cawl Pys Welsh Pea Soup Recipes

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WELSH LEEK SOUP



Welsh Leek Soup image

From The Dairy Book of British Food. "This delicious soup features the national emblem of Wales, the leek, and is also known as Cawl Cennin, the word 'cawl' meaning broth".

Provided by Mme M

Categories     Welsh

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 ounce butter
1 1/2 lbs leeks, trimmed, slices and washed
2 medium onions, roughly chopped
2 celery ribs, chopped
2 pints chicken stock
salt and pepper
5 ounces plain yogurt
snipped fresh chives, to garnish

Steps:

  • Melt the butter in a large saucepan, add the leeks, onions and celery and cook gently for 10 minutes, until softened but not browned.
  • Add the stock. Season to taste and bring to the boil, then cover and simmer for 30 minutes, until the vegetables are tender.
  • Allow to cool slightly, then puree in a blender or (hand held) food processor until smooth.
  • Return to the saucepan, stir in the yogurt. Adjust the seasoning and reheat gently without boiling.
  • Serve hot, garnished with snipped chives.

Nutrition Facts : Calories 193.1, Fat 7, SaturatedFat 3.5, Cholesterol 18.3, Sodium 309.1, Carbohydrate 26.7, Fiber 2.9, Sugar 9.9, Protein 7.2

CAWL PYS (WELSH PEA SOUP)



Cawl pys (Welsh Pea Soup) image

There are as many different versions of Pea Soup as there are countries! This one is typical of Wales. NOTE: if rutabagas/swedes are unavailable, substitute a turnip or kohlrabi.

Provided by Carolyn Haas

Categories     Vegetable Soup

Time 2h15m

Number Of Ingredients 10

2 c dried peas
8 oz ham hock (approximate weight)
2 qt water
2 parsnips, chopped
4 medium carrots, chopped
1/2 medium rutabaga (swede), chopped
2 medium onions, chopped
4 medium potatoes, peeled and chopped
salt and pepper, to taste
fresh parsley, chopped, to taste

Steps:

  • 1. Rinse and drain the peas. Set aside.
  • 2. Cover the ham hock with the water and very slowly bring to the boil. Lower the temperature and simmer for an hour. Add the peas.
  • 3. Bring to a boil then add the parsnips, carrots, rutabaga/swede and onions. Simmer for 10 minutes.
  • 4. Add potatoes, simmer 20 minutes more.
  • 5. Remove the ham bone, picking off any ham back into the soup. Season and serve with chopped fresh parsley.
  • 6. SLOW COOKER OPTION: Put all ingredients into slow cooker and set to Low for 7-9 hours.
  • 7. INSTANT POT: bet those of you who have one can figure out the time!

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