This weekend I decided that cawl sounded like a great lunch idea, so I wrote down the ingredients and went shopping. The bright side is that I made a good tasting soup. The down side is that it’s not quite a traditional cawl. Some of my changes:
- I couldn’t find parsnips, so I substituted some rootabagas.
- I grabbed what I thought was a red turnip, but turned out to be a beet.
- The store was out of savoy cabbage, so I subbed in some radicchio.
- I subbed one of the leeks with a spring onion.
So, while not “classic,” it’s still pretty good (it was my first attempt at a lamb stock using bones and that came out wonderfully). Next time I’ll have to do my best to dig up the right ingredients! I will admit, though… it is a pretty shade of red.