Click on the image, above to submit to Pinterest.

Cawl Cennin a Thatws (Leek and Potato Soup)

Cawl Cennin a Thatws (Leek and Potato Soup) is a classic Cymric (Welsh) for a classic thick soup of leeks and potatoes with onion cooked in chicken stock and finished with cream. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Leek and Potato Soup (Cawl Cennin a Thatws).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Chicken RecipesVegetable RecipesMilk RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Cynhwysion:

2 genhinnen fawr, wedi eu golch a'u torri'n fân
1 nionyn, wedi eu torri'n fân
50g o fenyn
450g o datws wedi eu plicio a'u torri'n fân
600ml o stoc cyw iâr
halen a phupur at flas
225m o hufen dwbwl ffres
cennin syfi neu ferw dwr i addurno
1 doarth o fara Ffrengig i weini

Dull:

Toddwch y menyn mewn padell fawr, ychwanegwch y nionyn a ffriwch yn ysgafn am 2 funud. Nawr ychwanegwch y cennin, y tatws a'r stoc cyn ychwanegu halen a phupur at flas. Dewch a'r gymysgedd i ferwi cyn gostwng y tymheredd i fudferwi a choginio am ugain munud. Tynnwch oddi ar y gwres cyn gadael i'r cawl oeri ychydig. Tywalltwch y cyfan i brosesydd bwyd a phroseswch nes yn llyfn. Dychwelwch y gymysgedd i'r badell, ychwanegwch yr hufen ac ail-dwymwch y cyfan (ond peidiwch a gadael i'r cawl ferwi). Rhannwch rhwng bowleni cawl cynnes, addurnwch gyda chennin syfi neu ferw dwr a gweinwch gyda tafell heal of fara Ffrengig.

English Translation


Ingredients:

2 large leeks, washed and finely chopped
1 onion, finely chopped
50g butter
450g potatoes, peeled and finely chopped
600ml chicken stock
salt and freshly-ground black pepper, to taste
225ml double cream
chives or watercress, to garnish
1 loaf of French bread, to serve

Method:

Melt the butter in a large pan, add the onion and fry gently for about 2 minutes. Now add the leeks, the potatoes and the stock before seasoning with salt and black pepper. Bring the mixture to a boil before reducing to a simmer and cooking for 20 minutes.

Take off the heat after this time and set aside to cool slightly. Turn the mixture into a food processor and blitz until smooth.

Pour back into a pan, add the cream and re-heat the mixture (but ensure it does not boil).

Divide the hot soup between warmed soup bowls. Garnish with chives or watercress and serve with generous hunks of French bread.