It's 10 below zero. Julia has just gotten on the school bus and The Farmer is off to the barn. I'm working on dinner. Just prepped the veggies for Scotch Broth Soup. The lamb shoulder chops, onions, leeks, thyme and bay leaves are in a lidded pot baking at 250 degrees. I'm on the way to the barn to help with chores. When I come back, I'll check the pot. If the lamb is falling off the bone, I'll let it cool, pull the bones out, skim the fat. Later today I'll add the prepped turnips, carrots, parsnips, celery and barley and cook for about a half hour. Dinner will be done!
Why am I telling you this? Because Melissa Clark of the NYTimes gave a recipe for Scotch Broth Soup with Kale in her column this week. Thought you might like to try her recipe or mine. Sure you can try it with beef but that isn't traditional Scotch Broth Soup - lamb is traditional. It really adds such a richness to a stew-y kind of soup such as this. If you have gluten probs, try a different grain.
Julia and I are taking over the Saturday Amherst Winter Market because lambing season has begun. Must begin making up some new recipes so I have something to chat with customers with.
Here's the one from the NYTimes.