Welsh Leek Broth

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

Directions

1. 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.
2. 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.
3. Add chopped parsley and serve.