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Hookery Cookery Home > Welsh Recipes >

Cawl Afu (Liver Broth)


This soup originates from when the farm pig came to it's day of reckoning. It is still popular in some parts of Wales today.

  • 450g (1lb) pig's liver
  • 450g (1lb) potatoes
  • 450g (1lb) onions, sliced
  • salt and pepper

    Cooking Instructions:
    1. Prepare the liver by cutting into small pieces
    2. Slice the onions, add to liver and simmer in 1.75 litters (3 pints) water for one and a half to two hours
    3. Peel and slice the potatoes before adding to the broth and simmer for a further 30 minutes
    4. Season with salt and pepper to taste.
    5. Strain and serve piping hot.

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000