Cawl Mamgu (Leek Soup)

• 4 medium leeks washed, trimmed, cut in small cubes
• 2 large onions peeled
• 3 each carrots peeled, sliced in small cubes
• 2 each parsnips peeled, sliced in small cubes
• 1 1/2 pounds lamb neck of, sliced, trimmed of any fat
• 1/2 cup rice
• 1 x salt
• 1 x black pepper freshly ground
• 1 each parsley leaves bunch, finely chopped

1. Make a bunch of the well washed leaves of one of the leeks, parsley stalks and the onion skins.
2. Wrap them in a cheesecloth and secure with string at either end.
3. Put the vegetables in a large saucepan with the meat, rice and the bunch of flavoring leaves.
4. Add a little salt and pepper and cover with cold water.
5. Bring the mixture slowly to a boil, skim it once or twice, then cover and simmer over low heat for 2 hours.
6. Remove the meat bones and the bunch of skins.
7. Check the seasoning.
8. Sprinkle the parsley on top just before serving.

leeks washed, onions, carrots, parsnips, neck of, rice, salt, black pepper, parsley

Taken from recipeland.com/recipe/v/cawl-mamgu-leek-soup-34032 (may not work)