This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. This post is about the Welsh classic stew called Cawl Cennin!
1,000 Foods To Eat Project
In this book, the author Mimi Sheraton lists her choices for the 1,000 Foods of the World that you MUST try.
Welsh Cawl Cennin is #40 (along with Scottish Cock-a-Leekie soup) in my project! This delicious stew originated from Wales, and is also called “Leek Broth”. In addition to leeks, this dish also includes carrots, potatoes, cabbage, chicken broth, oats, and bacon.
“Cawl” refers to Welsh stews, and many claim that Cawl is Wales’ National Dish!
The Leek and St. David’s Day
The leek is Wales’ national vegetable and symbol, and St. David is the patron saint of Wales. St. David’s Day falls on March 1, and on this day the Welsh typically serve dishes made with leeks.
So, Cawl Cennin is the PERFECT DISH to enjoy on St. David’s Day!
I will go one step further though…I also think this cawl is perfect for any day. It’s easy to make, delicious, and warms the body and soul. 🙂
My Delicious Version of Cawl Cennin!
I have read that there are many versions and variations of this stew. After my research I came up with a version that is absolutely delicious!
The ingredients you will need for this cawl are:
- Chicken Broth
- Oatmeal (to thicken the soup)
- Salt and pepper as seasoning
- Italian parsley as garnish
A Few Notes On Some Of The Ingredients
Here are a few notes on some of the ingredients:
Leeks typically have a lot of dirt in them! You’ll need to be sure to clean them well. In this recipe we are only using the bottom white part of the leek, which is more tender than the top green part.
To clean them, I usually slice the leek lengthwise as pictured above. Once it’s open like this, it makes it easier to rinse the leek clean of all dirt. After cleaning the leek cut across widthwise for use in the soup. 🙂
Oatmeal is used as a thickener in this stew. At first I thought it was strange, as I had never used oatmeal for anything other than breakfast or cookies! However, the oatmeal worked really well! You will add this for the last 5 minutes or so (or for however long your package directions tell you).
A Quick Summary of the Method To Make Cawl Cennin
This delicious cawl really couldn’t be easier to make! There is a bit of prep involved slicing and dicing the vegetables, but that truly is the hardest part. I would say cooking time for everything is around 45 minutes or so and prep let’s say 15 minutes. So let’s give it 1 hr until you have a most delicious stew ready to serve your family!
Here is a quick summary of the method to make this cawl:
- Fry bacon until it is browned but NOT super crispy! Drain most of the bacon fat but leave some of it as the fat helps to give this dish INCREDIBLE flavor!
- Add chopped potato, carrot, and cabbage to the bacon and stir.
- Add chicken stock and after bringing to the boil allow to simmer for 15 minutes. Then add leeks and simmer for an additional 15 minutes, adding oatmeal the last 5 minutes of cooking time (or whatever time your package directions tell you). Season with salt and pepper, then garnish with parsley!
Enjoy A Delicious Bowl Of Cawl Cennin!
The end result of your efforts will be this SUPREMELY HEARTY AND DELICIOUS CAWL!
Honestly, I think this is one of the best soups I’ve ever made. I’m really in love with it, and can’t wait to make it again soon! 🙂
I truly hope you will try this dish! If so, please comment below and let me know your thoughts on it!
Enjoy this delicious taste of Wales!!
Some Other Recipes You May Enjoy!
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Welsh Cawl Cennin
- Large stock pot
- 1/2 lb bacon diced
- 1 large potato peeled and cut into bite sized pieces
- 2-3 cups cabbage chopped into small pieces
- 2 med sized carrots peeled, and cut into bite sized pieces
- 1 leek you will use the white part only; clean and cut into small circular pieces (cut across the width)
- 8 cups chicken broth
- 3/4 cup oats
- salt season to taste
- pepper season to taste
- Italian or curly parsley as garnish
- Heat up a large stockpot on medium high, and add diced bacon. Fry until browned but just shy of crispy. This took me around 7-10 minutes. Drain all but about 2-3 tbsp of the bacon fat off.
- Add the chopped potato, carrot, and cabbage. Stir for 2-3 minutes in the bacon fat. Add a pinch of salt and pepper.
- Add the stock and bring to the boil. Reduce heat to a simmer, and simmer with the lid on for around 15 minutes.
- Add the chopped leeks (white part only), stir, cover and simmer for 15 minutes.
- Stir in oatmeal for the last 5 minutes of cooking, or however long your package directions indicate cooking time for the oatmeal.
- Taste, and adjust for seasoning. Ladle into bowls and garnish with parsley.