Cawl Cennin
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Original RecipeCynhwysion
575g o gennin wedi ei dorri'n fân Dylid glanhau'r cennin yn drylwyr cyn torri'r rhan fwyaf yn fân, a'r gweddill yn fras. Mewn sosban fawr dylid toddi'r menyn cyn troi'r tân i lawr ac ychwanegu'r cennin sydd wedi ei falu'n fân, y nionyn a'r helogan. Wedi eu cymysgu gyda'r menyn dylid rhoi caead ar y sosban a chwysu'r cennin yn araf nes eu bod yn llipa. Pan mae'r cennin yn feddal dylid ychwanegu'r stoc. Codir y tymheredd nes i'r stoc ferwi yna gellid troi'r tân i lawr a coginio'r cyfan am awr. Wedi gadael i'r cawl oeri ychydig dylid ei hyifo mewn peiriant a'i drosglwyddo yn ol i sosban. Pan mae'r cawl yn berwi gellid ychwanegu'r persli a'r cennin sydd wedi ei falu'n fras a dylid ei goginio eto am ugain munud. Wedi tynnu'r cawl oddar y tân dylid troelli'r hufen drwyddo cyn rhoi blas iddo gyda halen a phupur. 
English TranslationIngredients:
575g finely-chopped leeks Method:Clean the leeks thoroughly and then finely chop the largest portion and chop the remainder rather coarsely. Meanwhile melt the butter in a saucepan and when molten turn down the heat and add the finely-chopped leek, onion and celery. Toss the vegetables in the butter then cover with a lid and leave to cook until the leeks have softened. Once they are truly soft (but before they turn brown) add the stock and raise the heat to bring the stock to the boil. Lower to a simmer and allow to cook for an hour. Leave the cawl to cool a little then pour into a liquidizer and puree. Transfer back to a saucepan, add the remaining leeks and the parsley. Bring back to the boil then turn the heat down and allow to simmer for twenty minutes. Take off the heat, allow the cawl to cool a little and stir-in the cream. Ladle into bowls, sprinkle some parsley on top and serve immediately. |
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