Cawl Llysiau'r Gaeaf (Winter Vegetable Soup) is a classic Cymric (Welsh) vegetarian soup of winter vegetables. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Winter Vegetable Soup.
4 tysen, wedi chwarteru
2 nionyn wedi eu torri'n fân
1 genhinned wedi tafellu'n fân
2 lwy fwrdd o olew olewydd
1 rwden wedi ciwbio
4 moronen wedi torri
2 banasen wedi torri
2 ddeilen llawryf
1.2l o ddŵr
halen a phupur i flasu
Dull:
Ffriwch y nionyn a'r cenin yn yr olew am tua 5 munud, neu nes yn feddal yna ychwanegwch y moron, y rwden a'r panas gan eu cymysgu'n drwyadl. Ychwanegwch y tatws a ffriwch am 10 munud gan droi'n gyson cyn ychwnegy'r dail llawryf ac arllwys y dŵr i fewn.
Ychwanegwch ychydig o halen a phupur a dewch ar gymysgfa i ferwi. Gosdyngwch i ledferwi, grochuddiwch gyda chaead a choginiwch am tua 2 awr. Tynwch oddi ar y gwres ad gadewch i'r cawl oeri am ychydig. Tynnwch y dail llawryf gan eu taflu yna tynnwch hanner y llysiau a gadewch o'r neillty.
Hylifwch y stoc a gweddill y llysiau mewn prosesydd bwyd nes yn llyfn, dychwelwch i'r badell a chymysgwch gweddill y llysiau i fewn. Ail-gynheswch y gymygfa a phan yn boeth trosglwyddwch i folweni cynnes a gwienwch.
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English Translation
Ingredients:
4 potatoes, quartered
2 onions, finely chopped
1 leek, finely sliced
2 tsp olive oil
1 swede, cubed
4 carrots, chopped
2 parsnips, chopped
2 bay laves
1.2l water
salt and black pepper, to taste
Method:
Fry the onion and leeks in olive oil for about 5 minutes, or until softened then add the carrots, swede and parsnip, allowing them to thoroughly heat through. Add the potatoes and fry for a further 10 minutes, stirring constantly. Now add the bay leaves and the water.
Season with salt and pepper and bring the mixture to a boil then reduce to a simmer. Cover the pot with a lid and cook for 2 hours. Take off the heat and allow the soup to cool a little. Remove the bay leaves and discard then remove half the vegetables and set aside.
Transfer the remaining stock and vegetables to a food process and render to a smooth purée. Return this to the pan and stir-in the reserved vegetables. Re-heat the mixture and when hot transfer to warmed soup bowls and serve.
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