Welsh Leek Broth

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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