Instructions: 1/2 Lb carrots salt and pepper 1 lb potatoes 2 leeks

Remove as much fat as possible from the meat.

Place in a saucepan of water and bring to the boil.

Skim off the fat and simmer for 2-2 1/2 hours. Peel and cut up the vegetables. Add them to the saucepan.

Add salt and pepper to taste. Cover and simmer for 25-30 minutes until the vegetables are tender. Add the chopped parsley. Serve hot.

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