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Cawl Cennin a Dilysg (cawl-cennin-dilysg)

Cawl Cennin a Dilysg (Dulse and Leek Soup) is a traditional Cymric (Welsh) recipe for a classic broth or soup made with leeks and fresh dulse and finished with cream. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Dulse and Leek Soup (Cawl Cennin a Dilysg).

prep time

15 minutes

cook time

25 minutes

Total Time:

40 minutes

Serves:

4–6

Rating:

Tags : Vegetarian Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cawl Cymreig clasurol yw hwn sy’n cyfuno elfennau o’r tir a’r môr. Mae'r rysáit yn mynd yn ôl cenedlaethau er bod ei phoblogrwydd wedi dirywio ar ddechrau'r 20fed ganrif wrth i bobl droi eu cefnau ar chwilota. Er, gyda diddordeb cynyddol mewn bwydydd gwyllt, mae'r pryd yn dechrau dod yn ôl. Arferai casglu delysg fod yn draddodiadol iawn yng Nghymru (mae hyd yn oed yn cael ei grybwyll yn y Mabinogi).

Cynhwysion:

2 lwy fwrdd o fenyn
1 cennin mawr, wedi'i dafellu'n denau
2 ewin garlleg, wedi torri'n fân
1l (4 cwpan) o stoc cyw iâr neu lysiau
250ml (1 cwpan) o ddŵr
70g (1 cwpan) dilysg wedi'i ddeisio (ffres neu wedi'i ailhydradu)
125ml (1/2 cwpan) hufen dwbl (dewisol)
Halen a phupur du wedi'i falu'n ffres, at flas

Dull:

Gosodwch sosban dros wres canolig. Unwaith y bydd yn boeth ychwanegwch y menyn. Cyn gynted ag y bydd y menyn yn ewynnog, ychwanegwch y cennin a'r garlleg, gan ffrio'n ysgafn, gan droi, am tua 6 munud, nes bod y genhinen yn feddal ond heb ei liwio. Ychwanegwch y stoc, dŵr a dilysg i'r badell. Dewch â'r berw, ei leihau i fudferwi a'i goginio am 10-15 munud, nes bod y dilysg yn dyner. Os ydych chi'n ei ddefnyddio, ychwanegwch yr hufen ar y pwynt hwn. Nawr cymerwch gymysgydd ffon a'i ddefnyddio i brosesu nes ei fod yn llyfn (neu tynnwch y gwres i ffwrdd, oeri ychydig, yna arllwyswch i mewn i gymysgydd a phroseswch nes ei fod yn llyfn). Arllwyswch yn ôl i'r badell a gadael i gynhesu drwodd. Sesnwch at flas gyda halen a phupur du, lletwch i fewn i bowlenni, addurnwch gyda dilysg wedi'i dorri (os dymunwch) cyn gweini gyda bara ffres.

English Translation

This is a classic Welsh soup combining elements from the land and sea. The recipe goes back generations though its popularity declined in the early 20th century as people turned their backs on foraging. Though with increasing interest in wild foods, the dish is making a comeback. Collection of dulse (dilysg) used to be very traditional in Wales (it's even mentioned in the Mabinogi).

Ingredients:

2 tbsp butter
1 large leek, sliced thinly
2 garlic cloves, minced
1l (4 cups) chicken or vegetable stock
250ml (1 cup) water
70g (1 cup) diced dulse (fresh or rehydrated)
125ml (1/2 cup) double (heavy() cream (optional)
Salt and freshly-ground black pepper, to taste

Method:

Place a pan over medium heat. Once hot add the butter. As soon as the butter is foaming, add the leek and garlic, frying gently, stirring, for about 6 minutes, until the leek is soft but not coloured.

Add the stock, water and dulse to the pan. Bring to a boil, reduce to a simmer and cook for 10-15 minutes, until the dulse is tender.

If using, add the cream at this point. Now take a stick blender and use to process until smooth (or take off the heat, cool slightly then pour into a blender and process until smooth). Pour back into the pan and allow to warm through.

Season to taste with salt and black pepper, ladle into bowls, garnish with some chopped dulse (if you wish) and serve with fresh bread.