Title: Cawl mamgu (leek soup)
 Categories: Soups
      Yield: 4 Servings
 
      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