Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.
This month’s Eat the World takes us to Wales!
I decided to check my local library for cookbooks specific to Wales and hit a bit of luck. The cookbook I found wasn’t specific to Wales, as it included recipes from all of the British Isles. It was informative and had several recipes that are unique to Wales, including the Leek and Potato Soup I made today (plus other recipes that looked tasty as well).
Ploughman's Lunch and the Miser's Feast: Authentic Pub Food, Restaurant Fare, and Home Cooking from Small Towns, Big Cities, and Country Villages Across the British Isles by Brian Yarvin
My rating: 3 of 5 stars
This is a fun walk through cuisine of the British Isles. It was enjoyable to read about the different foods that make the different parts of the British Isles special. I think some of the recipes were a bit over-simplified. However, I did love the short stories of the trips the author took to different British destinations and some of the explanations of speciality ingredients (like British bacon).
View all my reviews
I learned from the book that “cawl” rhymes with “owl” and a Welch dialect can be quite unique. Cawl Cennin is one of those great comfort foods that would be wonderful on a cold winter’s night.
Check out all the wonderful Welsh dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Cawl Cennin: Welsh-Style Leek & Potato Soup
Adapted from The Ploughman’s Lunch & The Miser’s Feast by Brian Yarvin
¼ pound bacon, but in 1-inch pieces
6 ounces Canadian Bacon, chopped
2 large leeks, white & light green parts only, chopped (about 3 cups)
3 medium potatoes, diced (about 2 cups)
1 quart (4 cups) chicken broth
Salt & pepper
1 cup milk
Place the bacon in a soup pot over medium heat. Cook until almost crisp. Add the Canadian bacon and fry for another 2 minutes or until bacon is fully crisp.
Add the leeks and cook for 3 minutes or until beginning to wilt. Stir in the potatoes and chicken broth. Season with salt & pepper. Bring the soup to a boil. Simmer for 20-30 minutes or until the potatoes are very tender.
Once tender, use the back of a spoon or a potato masher to lightly mash the vegetables in the soup. Stir in the milk, heat through and serve.
Amy Eats the World in...
Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burger
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Milk
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade)
Puerto Rico: Arroz con Tocino (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Portugal: Bitoque (Steak & Eggs)
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies)
Trinidad & Tobago: Trini Macaroni Pie
Iraq: T'bit (Slow Cooked Chicken & Brown Rice)
Fiji: Fijian Creamy Lentil Soup (Dhal)
Senegal: Cafe Touba (Senegalese Spiced Coffee)
Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast)
Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce
Bangladesh: Shemai (Sweet Vermicelli Pudding)
The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep)
Laos: Khao Piak Sen (Lao Chicken Noodle Soup)
Jamaica: Chicken & Pumpkin Soup
Vietnam: Vietnamese Chicken Porridge (Chao Ga)
Sudan: Red Lentil Soup (Sudanese Addas)
Luxembourg: Bouchée à la Reine (Vol-au-Vent)
Uruguay: Pasta Caruso