Cawl Cennin (Welsh Leek Soup)

Cawl Cennin (Leek Broth [sometimes also known as Leek Soup]) is a classic Cymric (Welsh) soup course, incorporating that evergreen staple of Welsh cooking, the leek that's pureed, finished with cream and served garnished with parsley. The full recipe is presented here and I hope you enjoy this classic Welsh version of Leek Broth / Leek Soup.

prep time

20 minutes

cook time

80 minutes

Total Time:

100 minutes

Serves:

8–10

Rating:

Tags : Vegetarian Recipes Vegetable Recipes Milk Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

575g o gennin wedi ei dorri'n fân
1 nionym bychan fedi ei dorri'n fras
115g o gennin wedi ei dorri'n fras
60g mennyn
2 coesyn helogan wedi ei giwbio'n fân
2.4l stoc oen neu ddafad
30g persli wedi ei dorri'n fân
150ml hufen dwbwl
halen a phupur i flasu

Dull:

Dylid glanhau'r cennin yn drylwyr cyn torri'r rhan fwyaf yn fân, a'r gweddill yn fras. Mewn sosban fawr dylid toddi'r menyn cyn troi'r tân i lawr ac ychwanegu'r cennin sydd wedi ei falu'n fân, y nionyn a'r helogan. Wedi eu cymysgu gyda'r menyn dylid rhoi caead ar y sosban a chwysu'r cennin yn araf nes eu bod yn llipa. Pan mae'r cennin yn feddal dylid ychwanegu'r stoc. Codir y tymheredd nes i'r stoc ferwi yna gellid troi'r tân i lawr a coginio'r cyfan am awr. Wedi gadael i'r cawl oeri ychydig dylid ei hyifo mewn peiriant a'i drosglwyddo yn ol i sosban. Pan mae'r cawl yn berwi gellid ychwanegu'r persli a'r cennin sydd wedi ei falu'n fras a dylid ei goginio eto am ugain munud. Wedi tynnu'r cawl oddar y tân dylid troelli'r hufen drwyddo cyn rhoi blas iddo gyda halen a phupur.

English Translation

Ingredients:
575g finely-chopped leeks
1 small onion, roughly chopped
115g roughly-chopped leeks
60g butter
2 stalks of celery finely cubes
2.4l mutton or lamb stock
30g finely-chopped parsley
150ml double cream
salt and freshly-ground black pepper to taste

Method:
Clean the leeks thoroughly and then finely chop the largest portion and chop the remainder rather coarsely. Meanwhile melt the butter in a saucepan and when molten turn down the heat and add the finely-chopped leek, onion and celery. Toss the vegetables in the butter then cover with a lid and leave to cook until the leeks have softened. Once they are truly soft (but before they turn brown) add the stock and raise the heat to bring the stock to the boil. Lower to a simmer and allow to cook for an hour.

Leave the cawl to cool a little then pour into a liquidizer and puree. Transfer back to a saucepan, add the remaining leeks and the parsley. Bring back to the boil then turn the heat down and allow to simmer for twenty minutes. Take off the heat, allow the cawl to cool a little and stir-in the cream. Ladle into bowls, sprinkle some parsley on top and serve immediately.