britannia.org Recipe Bin: Welsh - Soups & Stews

The Recipe Bin: Welsh - Soups & Stews

Cawl Mamgu

Leek Soup

4 medium sized 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 Lambs neck - sliced & trimmed of any fat

½ cup Rice

Salt

Freshly ground pepper

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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