Cawl mamgu (leek soup)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Leeks; medium sized, washed, trimmed & cut in small cubes | |
| 2 | Onions, large; peeled | |
| 3 | Carrots; peeled & sliced in small cubes | |
| 2 | Parsnips; peeled & sliced in small cubes | |
| 1½ | pounds | Lamb, neck of;sliced & trimmed of any fat |
| ½ | cup | Rice Salt Freshly ground pepper |
| 1 | Parsley; bunch, finely chopped | |
Directions
Make a bunch of the well washed leaves of one of the leeks, [parsley stalks and the onion skins. Wrap them in a cheesecloth and secure with string at either end.
Put the vegetables in a large saucepan with the meat, rice and the bunch of flavoring leaves. Add a little salt and pepper and cover with cold water. Bring the mixture slowly to a boil, skim it once or twice, then cover and simmer over low heat for 2 hours.
Remove the meat bones and the bunch of skins. Check the seasoning.
Sprinkle the parsley on top just before serving.
SERVES: 4-6