The Recipe Bin: Welsh - Soups & Stews

    Cawl Mamgu
    Leek Soup
     
     
    4 medium Leeks (Trimmed & Cut In Small Cubes)
    2 large Onions (Peeled)
    3 Carrots (Peeled & Sliced In Small Cubes)
    2 Parsnips (Peeled & Sliced In Small Cubes)
    1½ lbs Lamb Neck (Sliced & Trimmed Of Any Fat)
    ½ cup Rice
    Salt
    Pepper (Freshly Ground)
    1 bunch Parsley (Finely Chopped)
     
     
    • 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.
     
    Makes approximately 4 servings.

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