Cawl with a difference

With the temperature having dropped by about 10 to 15 degrees in just a couple of days and a cold north wind bringing the chill from the snow on the mountains, a substantial warming soup seemed the best dish for lunch today. We're going out to supper with friends, but it was just too cold for the salad we might usually have had. In Ceredigion, where my family origins are, the traditional cawl is made with a bacon or lamb joint, onions, leeks, carrots and potatoes (in richer areas of Wales beef is used too). The meat can be eaten the next day as a separate meal. This morning I made this version with ingredients I found in the village shop: sautée de veau, a thick slice of poitrine salée ( which is like bacon), green lentils (like Puy lentils, but locally grown), a leek, an onion, garlic and a chopped fresh piment d'Espelette and some herbs from the garden, covered it all with a glass of white and some water and simmered it for about an hour. It was very warming! Of course, the other difference between this and the traditional Ceredigion version is the accompanying glass of red wine.

Yesterday was a lovely day - a wonderful meal, great company, about 20 of us whose ages ranged from 2 1/2 to late 80s, and very good wine, of course. My photo book was admired by all and I think I may have some commissions soon! We came home at 7 p.m. very tired and happy.