Spring

1 1/2 lb Lamb; boneless shoulder

2 tb Vegetable oil

4 Leeks

4 Garlic cloves

2 Tomatoes

4 c Chicken broth

1 tb Marjoram;fresh,fine chopped

Salt Pepper 1 sm Cauliflower

2 sm Zucchini

1/2 pk Spinach (10oz/284g pkg)

1/4 c Parsley; chopped

0cups

2 minutes, cover and let stand 1 hour. Drain and reserve

4 cups of the soaking liquid. Trim lamb and cut into 3/4 inch cubes. In large saucepan or kettle, heat oil and brown lamb cubes on all sides over medium-high heat. Meanwhile, cut root ends from leeks; slice lengthwise and rinse well under cold running water. Slice thinly. Mince garlic and add to lamb. Saute

3 to 4 minutes.

45 minutes, stirring occasionally. Cut cauliflower into small florets and slice zucchini. Add both to soup and cook

10 minutes. Wash and chop spinach; add to soup with parsley and cook

3 to 5 minutes longer. Do not overcook since spinach will lose its colour. If making ahead, add spinach and parsly just before serving, after soup has been reheated.