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Sunday, December 7, 2008

Heaven In The Making

A batch of Scotch Broth that will cook for a couple of hours and yield about five days worth of soup. This is one of the heartiest of soups. Great for the cold winter evenings with some crusty bread, a bottle of microbrew or a glass of full bodied cabernet sauvignon.

This recipe is a standard recipe. I put peppers in my soups because I like food a little spicy.

2 tbsp. oil1-2 lb. lamb for stewing (shank, neck pieces)11 c. stock or water1 lg. onion, chopped3 med. carrots, chopped3 stalks celery, chopped3 tbsp. butter1 tsp. thyme1 bay leaf1/4 c. barley4 oz. Potatoes . Garlic.
Heat oil in large soup pot and brown meat on all sides.
Add onion, carrot and celery and cook well with the lamb.
At this point it is a good idea to add a dash of vinegar and white wine and reduce to dry. This is not in any recipe but it serves to counteract the sweetness of the vegetables and boost the flavor.
Also add thyme, bay leaf and barley.
Add plenty of chopped garlic and bay leaf and thyme.
Add a dash of tomato paste to take the pale color off it.
Cover with water or stock
Simmer partially covered for 1 1/2 hours.
10 minutes before end of cooking time, add potatoes.
Remove meat cut into small pieces (remove gristle, bones, fat). return to soup. Season to taste. Scotch broth freezes and reheats very well.

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