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.