Cawl Llysiau'r Gaeaf
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Original RecipeCynhwysion
4 tysen, wedi chwarteru 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.
English TranslationIngredients:
4 potatoes, quartered 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. Serve immediately with cream. |
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