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Scotch Broth (Lamb Soup)

Scotch Broth (Lamb Soup)
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scotchBrothThis is a hearty, satisfying, healthy and delicious soup. And a great use for leftover lamb, or even a way to serve fresh lamb. This is probably the first food I prepared in the kitchen, I think at the age of 12, and is still a favorite. Of course, it also freezes well.
Servings Prep Time
2.5 quarts 30 minutes
Cook Time
1 hour
Servings Prep Time
2.5 quarts 30 minutes
Cook Time
1 hour
Scotch Broth (Lamb Soup)
Print Recipe
scotchBrothThis is a hearty, satisfying, healthy and delicious soup. And a great use for leftover lamb, or even a way to serve fresh lamb. This is probably the first food I prepared in the kitchen, I think at the age of 12, and is still a favorite. Of course, it also freezes well.
Servings Prep Time
2.5 quarts 30 minutes
Cook Time
1 hour
Servings Prep Time
2.5 quarts 30 minutes
Cook Time
1 hour
Ingredients
Servings: quarts
Instructions
  1. In a large pot, sauté the carrots, onion, celery and garlic in olive oil until onion starts to become translucent, about 15-20 minutes.
  2. Add lamb. If lamb is raw, sauté about 10 minutes until it starts to brown.
  3. Add barley, then broth and cook until barley is tender, about 30-40 minutes.
  4. Add sherry and salt & pepper. Serve and enjoy!
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Potato Kale Soup

Potato Kale Soup
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potato kale soupThis hearty soup is full of those end-of-the-season ingredients that can withstand a little chill in the garden. Add a little bread or biscuits on the side and you'll have a stick-to-your-ribs meal that's healthy and satisfying. This also freezes really well.
Servings Prep Time
2.5 quarts 30 minutes
Cook Time
40 minutes
Servings Prep Time
2.5 quarts 30 minutes
Cook Time
40 minutes
Potato Kale Soup
Print Recipe
potato kale soupThis hearty soup is full of those end-of-the-season ingredients that can withstand a little chill in the garden. Add a little bread or biscuits on the side and you'll have a stick-to-your-ribs meal that's healthy and satisfying. This also freezes really well.
Servings Prep Time
2.5 quarts 30 minutes
Cook Time
40 minutes
Servings Prep Time
2.5 quarts 30 minutes
Cook Time
40 minutes
Ingredients
Servings: quarts
Instructions
  1. Brown sliced kielbasa in olive oil; add leeks and garlic and sauté until softened (about 10 minutes).
  2. Add kale, celery, potatoes, herbs and stock. Cover and simmer until potatoes soften, about 30 minutes. Flavor with salt and pepper.
  3. If adding the dairy, wait until ready to serve, then stir dairy into the soup and serve.
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The Best Snapper Chowder, Ever!

snapper chowderI don’t know when or why my love affair with soups began, but man-o-man I love my soup. Hot, cold, meat, fish, vegetarian, bean, squash, noodle or lentil, I don’t think I’ve ever made a soup I didn’t love. I like my soups thick and satisfying, a meal in itself, almost more of a chowder than a soup.

recipe box idea

No wimpy little recipe boxes here!

My recipe box is a testament to my love of soup. Having finally abandoned the little 3×5 recipe card boxes I tried to live with for decades, I found a useful alternative. I bought one of those boxes you can find at hobby stores that are meant for filing greeting cards and old photos. It was the perfect size for 8-1/2 x 11 printouts of recipes that I could fold in half and sort in manila folders that I’d trimmed down to size. My soup folder is easily 2-3x thicker than anything else in the box!

About 30 years ago I fantasized having my own soup kitchen, downtown, serving hearty, organic soups, salads and breads to the lunch crowd. Every day there would be a variety of new soups to choose from, plus a few favorite regulars. But besides not having the money, I realized that owning a mom and pop restaurant is a lot of hard work. I’ve updated that fantasy to owning a small farm in a green and charming country area and opening my house to soup lovers on the weekends. I would grow my own herbs and vegetables and buy local sustainable foods that I couldn’t provide myself. Of course, I’d have to go out of state for some ingredients such as  seafood, but I’d only buy wild caught sea foods and local free range meat and poultry. But now for reality… Continue reading