Cawl cennin is a traditional Welsh leek soup that has its roots in the peasant cuisine of Wales. This comforting dish, also known as leek and lamb soup in various regions, emerged as a way to make use of local and seasonal ingredients like leeks, onions, and lamb broth, which are fundamental in the country due to its rich agriculture and livestock farming.
In Latin America, this soup often does not have a specific name associated with its Welsh origin, but it is comparable to the leek creams prepared in various countries, such as in Mexico and Argentina, where versions with beef or chicken broth instead of lamb stand out. In Chile and Colombia, for example, creamy vegetable soups with pinches of fresh herbs are common, and although they are not called cawl cennin, they share the same concept of a smooth and nutritious preparation.
