Cottage Broth Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
STOCK
2: Lamb shanks, about 3 lbs
7 cup: , water
1: Onion studded with 4 cloves,
2: Bay leaves,
2 tsp: Salt,
4: Peppercorns,
2: Carrots, peeled and chopped
1 Stalk: celery, chopped
SOUP
3 tbsp: Butter or margarine,
2: Leeks, cleaned, sliced
1 medium: Onion, chopped
2: Turnips, peeled and diced
3 medium: Carrots, peeled and sliced
2 Stalks: celery, chopped
1/4 cup: Parsley, chopped
1 tsp: Dried thyme, crumbled
1/4 cup: Barley, soak overnight in water to cover, drained
Directions:
The day before serving, place lamb in shallow roasting pan; roast at
400 degrees F. until well-browned (20 to 30 minutes). Place lamb and
remaining stock ingredients in Dutch oven or heavy kettle; bring to
boil. Cover; reduce heat to low. Simmer 2-1/2 to 3 hours, until meat
is very tender; remove meat from broth. Strain stock; discard
vegetables. Refrigerate stock overnight. Remove lamb from shanks;
dice. Reserve for soup.
The following day, melt butter or margarine in large Dutch oven. Add
vegetables, except parsley; cook over moderate heat, stirring
occasionally, until tender. Remove fat from soup stock and add stock
to vegetables. Add parsley, thyme, barley, and reserved lamb; mix
well. Bring to boil; cover. Reduce heat to low; cook 1 to 1-1/4
hours, until barely tender. Yield: 8 servings. Source: The
Encyclopedia of Creative Cooking, Compiled by Jane Solmson.
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Source from luhu.jp
400 degrees F. until well-browned (20 to 30 minutes). Place lamb and
remaining stock ingredients in Dutch oven or heavy kettle; bring to
boil. Cover; reduce heat to low. Simmer 2-1/2 to 3 hours, until meat
is very tender; remove meat from broth. Strain stock; discard
vegetables. Refrigerate stock overnight. Remove lamb from shanks;
dice. Reserve for soup.
The following day, melt butter or margarine in large Dutch oven. Add
vegetables, except parsley; cook over moderate heat, stirring
occasionally, until tender. Remove fat from soup stock and add stock
to vegetables. Add parsley, thyme, barley, and reserved lamb; mix
well. Bring to boil; cover. Reduce heat to low; cook 1 to 1-1/4
hours, until barely tender. Yield: 8 servings. Source: The
Encyclopedia of Creative Cooking, Compiled by Jane Solmson.
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Source from luhu.jp