Cawl y Gaeaf (Winter Broth) is a traditional Welsh (Cymric) recipe for a classic hearty vegetarian soup of leeks, carrots, parsnips and potatoes cooked in a vegetable stock base. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Winter Broth (Cawl y Gaeaf).
1 cennin wedi torri'n fân
2 moron wedi torri'n fân
2 pannas wedi eu plicio a'u torri'n fân
2 datws mawr, wedi plicio a thorri'n fân
llond llaw o lysiau gwyrdd
halen a phupur i flasu
300ml isgell llysiau
Dull:
Ychwanegwch y llysiau a'r isgell i sosban cyn ychwanegu digon o ddŵr i'w gorchuddio. Berwch y gymysgfa cyn gostwng i ledferwi cyn coginio'r llysiau nes yn dyner.
Yn ystod y 5 munud olaf o goginio ychwanegwch y llysiau gwyrdd. Ychwanegwch halen a phupur at flas cyn gweini'n unionsyth.
Os yn eisiau gallwch hylifo hanner y cawl mewn prosesydd bwyd cyn cyfuno'r ddau hanner a gweini.
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English Translation
Ingredients:
1 leek, finely chopped
2 carrots, finely chopped
2 parsnips, peeled and finely chopped
2 large potatoes, peeled and finely chopped
handful of greens
salt and black pepper, to taste
300ml vegetable stock
Method:
Add the vegetables and stock to a large saucepan before adding just enough water to cover. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender.
Stir in the greens during the final 5 minutes of cooking. Add salt and black pepper to taste, then serve immediately.
If desired, you can puree half the soup before mixing with the remainder and serving.
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