MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spring Lamb & Fava Bean Soup
Categories: Lamb/mutton, Soups, Beans, Grains, Herbs
Yield: 8 Servings
1 lb Boneless lamb shoulder;
- trimmed, in 1" pieces
1 tb Olive oil
4 c Homemade Beef Bone Broth
1 1/2 c Water
8 oz Morel, oyster, or cremini
- mushrooms; sliced
8 13/16 oz Pkg peeled and steamed fava
- beans, rinsed and drained
+=OR=+
1 1/2 c Frozen fava beans; thawed
1 c Sliced carrots
2 md Leeks, sliced
1/3 c Regular pearled barley
1 ts Snipped fresh thyme
1 ts Snipped fresh rosemary
1 c Fresh English peas; shelled,
- or frozen peas, thawed
Salt & black pepper
MMMMM------------------HOMEMADE BEEF BONE BROTH-----------------------
1 1/2 lb Beef soup bones
1 c Water
2 md Carrots; cut up
2 md Onions; unpeeled and cut up
3 Ribs celery w/leaves; cut
- up
1 tb Dried basil or thyme;
- crushed
1 1/2 ts Salt
10 Whole black peppercorns
8 Sprigs fresh parsley
2 Bay leaves
3 cl Garlic; unpeeled, halved
8 1/2 c Cold water
1 tb Cider vinegar
MMMMM----------------------LEMON GREMOLATA---------------------------
1/4 c Snipped fresh Italian
- parsley
1 tb Lemon zest
2 cl Garlic; minced
In a small bowl combine parsley, lemon zest, and garlic.
MAKE BONE BROTH: Set oven @ 450ºF/232ºC.
Place soup bones in a large shallow roasting pan. Roast
about 45 minutes or until browned, turning once. Place
soup bones in a 6 quarte slow cooker. Pour the 1 cup water
into roasting pan and scrape up browned bits; add water
mixture to slow cooker. Add the remaining ingredients.
Cover and cook on low 10 to 12 hours.
Remove soup bones from broth. Scoop out as many vegetables
as you can with a slotted spoon. Strain broth through four
layers of 100-percent-cotton cheesecloth placed in a
colander. Discard vegetables and seasonings.
If using the broth while hot, skim fat. Or chill broth in
a bowl at least 6 hours; lift off fat with a spoon. Place
broth in airtight containers. Cover and chill up to 3 days
or freeze up to 6 months.
If desired, when bones are cool enough to handle, remove
meat. Chop meat; discard bones. Place meat in airtight
container for another use. Cover and chill up to 3 days or
freeze up to 3 months.
LAMB: In a large skillet cook lamb in hot oil over medium
heat until browned; drain off fat.
In a 4 to 5 quart slow cooker combine lamb and the next
nine ingredients (through rosemary).
Cover and cook on low for 8 to 10 hours or on high for 4
to 5 hours. Stir in peas. Cook for 15 minutes more. Season
to taste with salt and pepper. Top servings with Lemon
Gremolata.
Makes: 8 servings
Serving Size: 1 1/4 cups
Yields: 10 cups
Better Homes & Gardens | August 2016
MM Format by Dave Drum - 12 August 2016
Uncle Dirty Dave's Archives
MMMMM
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