Difference between revisions of "Welsh Leek Broth"

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m (Text replace - "Directions" to "Procedures")
 
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* chopped [[parsley]] for garnishing
 
* chopped [[parsley]] for garnishing
  
== Directions ==
+
== 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 13:20, 28 June 2012

Ingredients

Procedures

  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.

References