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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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Gazpacho (cold vegetable soup)

closeup

A nice variety of diced vegetables.

The goal is to chop the fresh veggies into small enough pieces so that they can be swallowed easily (without the necessity for chewing) but big enough so that there is a nice texture and some “tooth” to the soup for those who choose to chew. I usually bring along a few cups filled with toppings (my favorite is avocado) so people can dress up their soup to their taste.

Gazpacho (cold vegetable soup)
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A fresh, delicious and healthful combination of summer's bounty. Caution: Will cause annual cravings!
Servings Prep Time
3 quarts 1 hour
Cook Time Passive Time
0 ! 4+ hours
Servings Prep Time
3 quarts 1 hour
Cook Time Passive Time
0 ! 4+ hours
Gazpacho (cold vegetable soup)
Print Recipe
A fresh, delicious and healthful combination of summer's bounty. Caution: Will cause annual cravings!
Servings Prep Time
3 quarts 1 hour
Cook Time Passive Time
0 ! 4+ hours
Servings Prep Time
3 quarts 1 hour
Cook Time Passive Time
0 ! 4+ hours
Ingredients
Servings: quarts
Instructions
  1. Combine tomatoes, peppers, cucumbers, onions, garlic, salt, vinegar, sherry and pepper in a large non-reactive bowl. Let stand until vegetables begin to release their juices, about 5 minutes. Stir in the vegetable juice and hot pepper sauce. Cover and refrigerate at least 4 hours, 1 day preferable.
  2. Adjust seasonings and drizzle about 1 tsp olive oil per serving. Serve cold with any combination of toppings: croutons, olives, chopped hardboiled eggs, diced avocados, parsley... or ?? your choice.
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Duck Soup with Wild Rice

Duck Soup with Wild Rice
Print Recipe
A hearty and delicious soup, made with a leftover duck carcass, fresh vegetables, wild rice and mushrooms and flavored with smoked ham, sherry and curry powder. Please note that the wild rice needs to be cooked separately, which can be done while waiting for the stock. The rice will take 30-45 minutes.
Servings Prep Time
2 quarts 45 min
Cook Time Passive Time
3-4 hours 2-3 hours
Servings Prep Time
2 quarts 45 min
Cook Time Passive Time
3-4 hours 2-3 hours
Duck Soup with Wild Rice
Print Recipe
A hearty and delicious soup, made with a leftover duck carcass, fresh vegetables, wild rice and mushrooms and flavored with smoked ham, sherry and curry powder. Please note that the wild rice needs to be cooked separately, which can be done while waiting for the stock. The rice will take 30-45 minutes.
Servings Prep Time
2 quarts 45 min
Cook Time Passive Time
3-4 hours 2-3 hours
Servings Prep Time
2 quarts 45 min
Cook Time Passive Time
3-4 hours 2-3 hours
Ingredients
Step 1: Making the Stock
Step 2: The Soup
Servings: quarts
Instructions
  1. Place all the stock ingredients into a large pot. Heat to a boil and then reduce heat so it stays at a simmer. Summer for 2-3 hours, until vegetables are very soft and meat is falling off the bones. Scoop or strain out the vegetables and carcass and return the stock to the pot. Remove any meat from bones and return the meat to the stock. You can freeze the bones for a future poultry stock and compost the spent vegetables.
  2. Sauté the soup ingredients in the butter (don't add the curry or sherry yet) and sauté until the vegs start to soften, 10-15 mins. Add sautéed ingredients to the stock, add curry and sherry, and simmer for 1-1/4 hours. Make seasoning adjustments as needed. Can be thickened with corn starch if desired.
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