Cawl Cynhaeaf

Description
Harvest Broth

Ingredients

 * 2 lbs neck of lamb
 * 1 medium carrot, peeled and diced
 * 1 onion, diced
 * 1 small turnip, chopped
 * 1 small cauliflower, cleaned and chopped into flowerets
 * parsley sprigs
 * 8 oz peas (fresh or frozen)
 * 8 oz broad beans
 * 3 pints water
 * salt and pepper to taste

Directions

 * 1) Trim the fat from the lamb; place in a large saucepan and cover with water.
 * 2) Gradually bring to a boil; remove fat from the water surface.
 * 3) Peel and dice the turnip, onion and carrot.
 * 4) Shell the peas (if using fresh), and shell beans.
 * 5) Add peas, beans and carrot to saucepan of lamb.
 * 6) Add cauliflower; cover saucepan and simmer for about twenty-five minutes.
 * 7) Serve hot; garnish with parsley.