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Cawl Daandl Poethion (Nettle Soup)

Cawl Daandl Poethion (Nettle Soup) is a classic Cymric (Welsh) soup course that makes use of spring stinging nettles to create a nutritious and tasty soup. The full recipe is presented here and I hope you enjoy this classic Welsh version of Nettle Soup.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

4–6

Rating:

Tags : Wild FoodPork RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Dyma gawl draddodiadol o Lŷn a arferai gael ei wneud yn aml yn y gwanwyn, gan ychwanegu dail nionod ifanc, er and yw yn cael ei baratoi'n aml heddiw.

Cynhwysion:

dail o 21 coes o ddaandl poethion ifanc 100g o facwn wedi ei halltu sydd wedi ei giwbio'n fân 1.5l o stoc llysiau neu eidion 1 llwy fwrdd o fenyn 2 llwy fwrdd o flawd 45g o gennin syfi neu ddail nionod pupur a halen i flasu

Dull:

Roddwch y stoc mewn padell a phan yn berwi ychwanegwch y dail daandl poethion. Berwch y dail am dri munud yna tynnwch hwy allan cyn eu hylifo mewn prosesydd bwyd gyda'r cennin syfi. Ychwanegwch y bacwn i badell a ffriwch nes eu bod yn gollwng eu saim. Yna tynnwch y bacwn allan a gosodwch o'r neilltu. Ychwanegwch y menyn a pan mae wedi toddi cymysgwch y blawd i fewn. Nawr ychwanegwch y stoc poeth ychydig ar y tro gan gymysgu'r cyfan yn dda ar ol pob ychwanegiad. Dowch a'r cyfan i ferwi a berwch nes wedi twchu cyn ychwanegu'r cymysgfa daandl poethion. Gwnewch yn sicr fod y cawl yn boeth yna ychwanegwch halen a phupur. Gweinwch mewn powlenni cawl wedi eu cynhesu gan wasgaru ychydig o'r bacwn ar ben y cawl. Gweinwch gyda tafellau trwchus of fara cynnes.

English Translation

This is a traditional soup form the Llŷn peninsula in North Wales. It used to be made commonly as a spring soup, incorporating chopped fresh young onion shoots, though it's not often made these days.

Ingredients:

The leaves from 21 young stinging nettle stalks
100g of salted bacon, finely cubed
1.5l vegetable stock or beef stock
1 tbsp butter
2 tbsp flour
45g chives or onion shoots
salt and black pepper, to taste

Method:

Place the stock in a large pan and when boiling add the nettle leaves. Continue to boil for 3 minutes then remove the nettle leaves and process in a food processor (along with the chives) until they form a smooth purée.

Add the bacon to a large pan and fry until they release their fats. Remove the bacon and set aside then add the butter to the pan. When it's melted stir-in the flour until you form a smooth paste. Now add the hot stock a little at a time, stirring well to combine after each addition.

Bring the mixture to a boil and continue boiling until the stock has thickened to your liking. Add the nettle and chive purée and allow to heat through before seasoning to taste. Serve in warmed soup bowls with a sprinkling of the bacon on top. Accompany with a thick slice of warm bread.