My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, September 22, 2010

Scotch Broth

Scotch Broth is one of my favorite soups. I can remember the first time I had it back in the middle 70's in New York at Lord and Taylor's. They had these cute little soups bars on different levels in the store.

It was the soup of the day and the chef was so kind and recommended I try it. I loved it so much he wrote down the ingredients for me. Portions I had to figure out when I got home. I don't actually measure the vegetables, just what looks right.

I make and freeze this in 1 cup portions.

Scotch Broth
4-5 servings
print recipe

1 pound lamb shanks
1/4 cup pearl barley
1 1/2 teaspoon salt
3 sprigs parsley, snipped
2 whole cloves
1 bay leaf
1/2 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
1/4 cup chopped turnip

In a 4-quart Dutch oven combine lamb shanks, barley, salt, parsley, cloves, bay leaf, and 5 cups water. Bring to a boil; reduce heat. Simmer, covered, till tender, about 1 hour. Remove shanks from soup. Remove meat from bones; discard bones. Cut meat into pieces; return to soup. Add vegetables; cook until tender, about 30 minutes. Remove bay leaf and cloves.

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