Cottage broth
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 2 | Lamb shanks (about 3 lbs) | |
| 7 | cups | ;water |
| 1 | Onion studded with 4 cloves | |
| 2 | Bay leaves | |
| 2 | teaspoons | Salt |
| 4 | Peppercorns | |
| 2 | Carrots; peeled and chopped | |
| 1 | Stalk celery; chopped | |
| 3 | tablespoons | Butter or margarine |
| 2 | Leeks; cleaned, sliced | |
| 1 | medium | Onion; chopped |
| 2 | Turnips; peeled and diced | |
| 3 | mediums | Carrots; peeled and sliced |
| 2 | Stalks celery; chopped | |
| ¼ | cup | Parsley; chopped |
| 1 | teaspoon | Dried thyme; crumbled |
| ¼ | cup | Barley; soak overnight in water to cover, drained |
Directions
STOCK
SOUP
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 2-½ 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 1-¼ 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@... or jphelps@...