Cawl Mamgu (Leek Soup)

1. 1

   Make a bunch of the well washed leaves of one of the leeks, parsley stalks and the onion skins.

2. 2

   Wrap them in a cheesecloth and secure with string at either end.

3. 3

   Put the vegetables in a large saucepan with the meat, rice and the bunch of flavoring leaves.

4. 4

   Add a little salt and pepper and cover with cold water.

5. 5

   Bring the mixture slowly to a boil, skim it once or twice, then cover and simmer over low heat for 2 hours.

6. 6

   Remove the meat bones and the bunch of skins.

7. 7

   Check the seasoning.

8. 8

   Sprinkle the parsley on top just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.