Hearty Winter Broth

It’s snowing this morning and while it’s considerably warmer than the last days, one still needs some good winter comfort food…

This time I found the soup in Simply Soup, published in 2007 by Love Food in the UK. The following recipe appears on page 47:

Serves 4

Ingredients

• 1 tablespoon  vegetable oil
• 1 lb lean neck of lamb
• 1 large onion, sliced
• 2 carrots, sliced
• 2 leeks, sliced
• 4 cups vegetable stock *
• 1 bay leaf
• sprigs of fresh parsley
• 2 oz pearl barley
• salt and pepper to taste

Directions

1. Heat the vegetable oil in a large, heavy-bottom saucepan and add the pieces of lamb, turning the seal and brown on both sides. Lift the lamb out of the pan and set aside until ready the use.
2. Add the onion, carrots, and leeks to the saucepan and cook gently for 3 minutes.
3. Return the lamb to the saucepan and add the vegetable stock, bay leaf, parsley and pearl barley to the saucepan. Bring the mixture in the pan to a boil, then reduce the heat. Cover and simmer for 1 1/2 -2 hours.
4. Discard the parsley sprigs. Left the pieces of lamb from the broth and allow them to cool slightly. Remove the bones and any fat and chop the meat. Return the lamb to the broth and reheat gently. Season to taste with salt and pepper.

It is advisable to prepare this soup a day ahead, then let it cool, cover and refrigetrate overnight. When ready to serve, remove and discard the layer of fat from the surface and reheat the soup gently. Ladle into warmed bowls and serve immediately.

* Vegetable Stock

Yield: 8 1/2 cups

Ingredients

• 2 tablespoons sunflower or corn oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped leek
• 2/3 cup finely chopped carrots
• 4 celery stalk, finely chopped
• 3/4 cup finely chopped fennel
• 1 small tomato, finely chopped
• 10 cups water
• 1 bouquet garni

Directions

1. Heat the oil in a large pan. Add the onion and leek and cook over low heat, stirring occasionally for 5 minutes, until softened. Add the remaining vegetables, cover and cook for 10 minutes. Add the water and bouquet garni, bring to a boil, and simmer for 20 minutes,
2. Strain the stock into a bowl, let cool, cover and store in the refrigerator. use immediately or freeze in portions for up to 3 months.

Enjoy, gentle reader, I tried it last evening and it was a perfect finish for a cold day!

CS