Difference between revisions of "Welsh Leek Broth"
RealRecipes (talk | contribs) m (Text replace - "Category:Meat Dishes Recipes" to "Category:Meat Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 11: | Line 11: | ||
* chopped [[parsley]] for garnishing | * chopped [[parsley]] for garnishing | ||
| − | == | + | == Procedures == |
# Cook gammon knuckle with peeled [[potato]]es and [[carrot]]s on low heat for about 11/2 hours. Remove gammon knuckle and add thinly sliced [[leek]]s and finely shredded [[cabbage]]. | # Cook gammon knuckle with peeled [[potato]]es and [[carrot]]s on low heat for about 11/2 hours. Remove gammon knuckle and add thinly sliced [[leek]]s and finely shredded [[cabbage]]. | ||
Latest revision as of 12:20, 28 June 2012
Ingredients
- 1 gammon knuckle of Ham, or a thick piece of salt Bacon
- 500 g (1 lb) potatoes (peeled)
- 6 carrots (cut into small pieces)
- 1 large bunch of leeks (thinly sliced)
- 1 cabbage (finely shredded)
- 25 ml (2 tablespoons) oatmeal
- a little cold water
- seasoning to taste
- chopped parsley for garnishing
Procedures
- Cook gammon knuckle with peeled potatoes and carrots on low heat for about 11/2 hours. Remove gammon knuckle and add thinly sliced leeks and finely shredded cabbage.
- Thicken the soup by mixing the oatmeal to a stiff paste with a little cold water and adding gradually to the mixture. Stir well and when the vegetables are soft season to taste.
- Add chopped parsley and serve.
