Cawl Bara Lawr (Laver Soup) is a traditional Welsh (Cymric) recipe for a classic soup of onion, potatoes, carrots and laver (seaweed) cooked in a lamb stock base. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Laver Soup (Cawl Bara Lawr).
120g menyn
90g bara lawr
2 nionyn canolig weid torri
3 tatws canolig, wedi torri
1 moronen, wedi torri
1.2l stoc oen
1/2 llwy de siwgwr
halen a phupur du
persli
Dull:
Toddwch y menyn i sosban cyn ychwanegu'r llysiau. Ffriwch nes eu bod yn dechrau brownio. Ychwanegwch y bara lawr a'r stoc cyn dod a'r gymysgfa i ferwi. Gostyngwch y gwres cyn rhoi caead am y sosban a choginio am 25 munud. Gadewch i'r gymysgfa oeri ychydic cyn ei drosglwyddi i brosesydd bwyd cyn hylifo'r gymysgfa. Trosglwyddwch yn ol i'r sosban, ychwanegwch y siwgwr, halen a phupur yna cynheswch yn drwyald. Tywalltwch i fowleni cawl cynnes, ychwanegwch y persli a gweinwch.
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English Translation
Ingredients:
120g butter
90g laver
2 medium onions, chopped
3 medium potatoes, peeled and cubed
1 medium carrot, peeled and chopped
1.2l lamb stock
1/2 tsp caster sugar
salt and black pepper, to taste
1 tbsp parsley (for garnish)
Method:
Melt the butter in a saucepan, add the vegetables and fry until they begin to brown. Add the laver and the stock and bring to a boil. Reduce to a simmer, cover and cook for 25 minutes. Take the mixture off the heat, allow to cool then transfer to a liquidizer and blend until smooth. Return to a pan and re-heat thoroughly. Transfer to warmed soup bowls, garnish with the parsley and serve.
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