Cawl Mamgu (Leek Soup)

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.