Cawl Mamgu (Leek Soup)
Warm and tasty. Lamb, root vegetables and rice make this delicious fall or winter stew.
Yield
6 servingsPrep
20 minCook
120 minReady
140 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
leeks
washed, trimmed, cut in small cubes |
*
|
| 2 | large |
onions
peeled |
|
| 3 | each |
carrots
peeled, sliced in small cubes |
|
| 2 | each |
parsnips
peeled, sliced in small cubes |
*
|
| 1 ½ | pounds |
lamb
neck of, sliced, trimmed of any fat |
|
| ½ | cup |
rice
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | each |
parsley leaves
bunch, finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
leeks
washed, trimmed, cut in small cubes |
*
|
| 2 | large |
onions
peeled |
|
| 3 | each |
carrots
peeled, sliced in small cubes |
|
| 2 | each |
parsnips
peeled, sliced in small cubes |
*
|
| 680.4 | g |
lamb
neck of, sliced, trimmed of any fat |
|
| 118 | ml |
rice
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | each |
parsley leaves
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.
