| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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