Cawl Daandl Poethion
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Original RecipeDyma 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 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.
English TranslationThis 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 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. |
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