Potes Cennin (Leek Pottage) is a classic Cymric (Welsh) soup, of leeks and bacon in a milk broth. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Potes Cennin (Leek Pottage).
2 gennin mawr
4 tafell o facwn
30g menyn
225g tatws
600ml llefrith
2 llwy fwrdd persli wedi torri
60g caws Cheddar
3 llwy fwrdd o flawd
halen a phupur du
Dull:
Glanhewch y cennin cyn eu sleisio'n denau yna rhowch mewn padell o ddŵr berwi am 2 funud cyn eu tynnu allan. Pliciwch y tatws cyn eu torri yna ychwanegwch y cennin, tatws a'r llefrith i sosban. Ychwanegwch halen a phupur yna berwch nes fod y llysiau yn dyner (tua 25 munud).
Toddwch y menyn mewn padell fechan yna cymysgwch y blawd i fewn a choginiwch yn araf an 2 funud. Tywalldwch yr hylif o'r llysiau yn araf am ben y cymysgfa menyn yna curwch i fewn i gymysgu.
Yn y cyfamser ffriwch y bacwn nes bron yn galed a gratiwch y caws. Tywalltwch y saws am ben y cennin a'r tatws a rhoddwch y bacwn am ei ben cyn gwasgaru'r caws am ben y cyfan. Gweinwch yn unionsyth
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English Translation
Ingredients:
2 large leeks
4 slices of bacon
30g butter
225g potatoes
600ml milk
2 tbsp chopped parsley
60g Cheddar cheese
3 tbsp flour
salt and black pepper, to taste
Method:
Clean the leeks then slice thinly before placing in a pan of boiling water. Blanch for 2 minutes before draining. Peel the potatoes then chop them before adding them along with the milk and potatoes to a pan. Season with salt and black pepper then bring to a boil and cook until the vegetables are tender (about 25 minutes).
Melt the butter in a pan then stir-in the flour until completely blended. Cook gently for 2 minutes then slowly pour the liquid from the vegetables on top, whisking all the while. Beat the mixture until smooth.
Meanwhile fry the bacon until crispy and grate the cheese. Place the vegetables in a terrine, pour the sauce over the top then top with the bacon and the grated cheese. Serve immediately.
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