Recipe - Cawl Mamgu (Leek Soup)

4 Leeks; medium sized, washed,
trimmed & cut in small
cubes
2 Onions, large; peeled
3 Carrots; peeled & cut or sliced up in
small cubes
2 Parsnips; peeled & cut or sliced up in
small cubes
1 One half pound Lamb, neck of; cut or sliced up &
trimmed of any fat
One half cup Rice
Salt
Freshly ground pepper
1 Parsley; bunch, 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. SERVES: 46

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini