Difference between revisions of "Welsh Leek Broth"
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* 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]]. | ||
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==References== | ==References== | ||
<references/> | <references/> | ||
| − | [[Category:South African Meat | + | [[Category:South African cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Leek Soup Recipes]] | [[Category:Leek Soup Recipes]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
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.
