Cooking advice

Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.

Buy Local Food : With local food you'll get exceptional taste and freshness, strengthen your local economy, support endangered family farms, safeguard your family's health, and protect the environment.

Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.

Cawl Mamgu (Leek Soup) Recipe

	Category	Lamb Recipes
	Views	68
	Ratings	0

Ingredients And Procedures

4 Leeks; medium sized, washed,

-trimmed & cut in small -cubes 2 Onions, large; peeled

3 Carrots; peeled & sliced in

-small cubes 2 Parsnips; peeled & sliced in

-small cubes 1 1/2 lb Lamb, neck of;sliced &

-trimmed of any fat 1/2 c 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: 4-6

Rate this recipe!

Post this recipe to your site

<h1>Cawl Mamgu (Leek Soup)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 Leeks; medium sized, washed, <P>-trimmed & cut in small -cubes 2 Onions, large; peeled <P>3 Carrots; peeled & sliced in <P>-small cubes 2 Parsnips; peeled & sliced in <P>-small cubes 1 1/2 lb Lamb, neck of;sliced & <P>-trimmed of any fat 1/2 c Rice <P>-Salt -Freshly ground pepper 1 Parsley; bunch, finely <P>-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: 4-6 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-search.co.uk" title="Free recipe">free recipes</a>