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.
Thanks for the recipe link! It sounds so delicious - nothing like a good soup on a cold day.
ReplyDeleteI sure wish I lived near you. I love lamb and would love to have a good farm source nearby. Your recipe sounds like the perfect comfort meal.
ReplyDeleteI luckily live near Kristen and buy her farm lamb from both her husband Mark at the summer market and from Kristen at the Amherst Winter Market.
ReplyDeleteI have tried most of the recipes and love them all, and so appreciate having a local lamb source. I have shoulder chops in the freezer and will try the Scotch Broth Soup this weekend.
It's a shame that we're 300 miles or so apart and having that whole "Border"-Thingy going on, otherwise, I'd be ordering some "TAKE-OUT" from you about now! ;-D
ReplyDeleteahh...I think I can smell that simmering soup from here...
Wish I were eating dinner at your house!
ReplyDeleteEven here in Wisconsin, 10 below is considered cold.
OOh - that sounds delicious and exactly what's needed in those freezing temperatures! Keep warm - I wonder if we're going to get your weather in a couple of weeks' time? I'd better get some good lamb joints in so I can try out your recipe - we definitely need cold weather to go with it!
ReplyDeleteI would like 10 belowe zero. Here the weather is like springtime. I want winter.
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