| 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 ofsliced & |
| 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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Nutrition (calculated from recipe ingredients)
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Calories: 194
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 307.8mg
Potassium: 961.1mg
Carbohydrates: 43.9g
Fiber: 11.5g
Sugar: 12.2g
Protein: 5.6g