Cawl Cennin a Moron (Leek and Carrot Soup) is a traditional Welsh (Cymric) recipe for a vegetarian carrot and leek soup garnish with parsley. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Leek and Carrot Soup.
30g o fenyn
225g o foron wedi eu tafellu'n denau
225g o gennin wedi eu tafellu
pinsiad o deim sych
1l o ddŵr neu stoc llysiau ysgafn
2 llwy de o bast tomatos
halen a phupur du i flasu
persli wedi ei dorri i addurno
Dull:
Toddwch y menyn mewn sosban fawr a defnyddiwch i chwysu'r moron a'r cennin am tua 10 munud are wres gwddol isaf gyda'r sosban wedi ei orchuddio. Ychwanegwch y stoc a gweddill y cynhwysion a dewch a'r cyfan i ferwi. Gosdyngwch i ledferwi, gorchuddiwch a chaead a choginiwch am 30 munud.
Tynnwch oddi ar y gwres a gadewch i'r gymysgfa oeri ychydig cyn ei hylifo mewn prosesydd bwyd. Dychwelwch i'r sosban, gadewch i'r gymysgfa ail-gynhesu a gweinwch mewn powleni cawl cynnes gan addurno gyda phersli.
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English Translation
Ingredients:
30g butter
225g carrots, thinly sliced
225g leeks, sliced
pinch of dried thyme
1l of water or light vegetable stock
2 tbsp tomato purée
salt and black pepper, to taste
chopped parsley to garnish
Method:
Melt the butter in a large saucepan and use to sweat down the carrots and leeks on a fairly low heat for about 10 minutes (secure the saucepan's lid firmly). Add the stock and the remainder of the ingredients and bring the mixture to a boil. Reduce to a simmer then secure a lid and cook for about 30 minutes.
Remove from the heat and allow the mixture to cool a little before liquidizing in a food processor. Return to the pan and allow the mixture to warm through before serving in warmed bowls, garnished with a little of the chopped parsley.
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