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Cawl Blodfresych Rhost (Roast Cauliflower Soup)

Cawl Blodfresych Rhost (Roast Cauliflower Soup) is a traditional Cymric (Welsh) recipe for a classic vegetarian soup of roast cauliflower, broccoli and potato in a vegetable stock base finished with cheese. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Roast Cauliflower Soup (Cawl Blodfresych Rhost).

prep time

20 minutes

cook time

75 minutes

Total Time:

95 minutes

Serves:

4

Rating:

Tags : Vegetarian RecipesVegetable RecipesCheese RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Yn bersonol dydw i ddim yn gefnogwr mawr o flodfresych, oni bai ei fod wedi'i sych-ffrio gyda sbeisys. Fodd bynnag, mae fy ngwraig wrth ei bodd gydag ef. Ond, 'rwy'n hoffi dail blodfresych, felly rydyn ni fel arfer yn rhannu'r llysieuyn. Eto i gyd, gan fod y blodfresych yn llysieuyn hoff iawn i lawer ni allwn hepgor y rysáit glasurol hon dim ond oherwydd fy nghas bethau personol. Rwyf, fodd bynnag, yn hoffi blodfresych romanesco; yn rhannol oherwydd ei siâp ffractal clasurol a gan ei fod yn fwy tebyg i frocoli mewn blas felly rwy'n tueddu i wneud y cawl hwn gyda'r llysieun hwnnw (mae'n amnewidiad unionsyth). Dyma'r rysáit glasurol.

Cynhwysion:

1 blodfresych canolig
1 bwnsiad o flodfresych caled (broccoli), coesau yn unig
Olew olewydd
1 nionyn melyn
2 ewin garlleg
2 tatws canolig, wedi'u plicio
500ml o stoc llysiau
500ml o ddŵr
4 llwy fwrdd o hufen
60g caws Caerffili
Halen
Pupur cayenne

Dull:

Cynheswch eich popty i 175°C/marc nwy 3. Rhannwch y blodfresych yn blodigion a'u roi mewn dysgl popty, yna ychwanegwch y blodfresych caled. Ysgeinwch ychydig o olew olewydd a'i droi a throsi i orchuddio. Torrwch y nionyn yn ddarnau a'i lapio mewn ychydig o bapur arian gyda'r ewin garlleg. Rhowch y pecyn papur arian yn yr un badell â'r blodfresych yna trosglwyddwch i'ch popty poeth a phobwch y llysiau am tua 30 i 45 munud, neu nes bod y blodfresych yn feddal. Trosglwyddwch y blodfresych a'r brocoli i sosban fawr. Tynnwch y garlleg o'r pecyn papur arian ac yna ychwanegwch y nionyn i'r pot. Torrwch y tatws a'u hychwanegu hefyd. Gorchuddiwch y llysiau gyda'r stoc a'r dŵr, dewch ag ef i fudferwi dros wres canolig a choginiwch am tua 20-30 munud, nes fod y tatws yn hollol feddal. Ychwanegwch y garlleg a defnyddiwch gymysgydd ffon i brosesu'r cawl nes ei fod yn llyfn. Ychwanegwch yr hufen, briwsionwch i fewn y caws Caerffili a sesnwch at flas gyda halen a phupur cayenne. Gweinwch yn boeth gyda bara cras.

English Translation

Personally I'm not a big fan of cauliflower, unless it's dry-fried with spices. However, my wife loves it. I do like cauliflower leaves, though so we usually split the vegetable. Still, as the cauliflower is a beloved vegetable for many I could not omit this classic recipe just because of my personal dislikes. I do, however like romanesco cauliflower; partly for it's classic fractal shape and as it's more broccoli-like in flavour so I tend to make this soup with that (it's a straight substitution). For now, though here's the classic recipe.

Ingredients:

1 medium cauliflower
1 bunch broccoli, stems only
Extra virgin olive oil
1 yellow onion
2 garlic cloves
2 medium potatoes, peeled
500ml vegetable stock
500ml water
4 tbsps cream
60g Caerphilly cheese
Salt
Cayenne pepper

Method:

Pre-heat your oven to 175°C/gas mark 3. Divide the cauliflower into florets and put in an ovenproof dish, then add the broccoli. Drizzle with some olive oil and toss to coat.

Cut the onion into wedges and wrap in a bit of foil with the cloves of garlic. Put the foil packet in the same pan as the cauliflower then transfer to your pre-heated oven and bake the vegetables for about 30 to 45 minutes, or until the cauliflower is soft.

Transfer the cauliflower and broccoli to a large saucepan. Remove the garlic from the foil packet and then add the onion to the pot. Dice the potatoes and add them too.

Cover the vegetables with the stock and water, bring to a simmer over medium heat and cook for about 20-30 minutes, until the potatoes are completely soft.

Add the garlic and use a stick blender to blend the soup until smooth. Add the cream, crumble in the Caerffili cheese and season to taste with salt and cayenne pepper. Serve hot with crusty bread.