• BH&G 3109

    From Dave Drum@1:229/452 to All on Wed Jun 23 11:26:48 2021
    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

    ... To know one's self is wisdom. To not know one's neighbours is genius.
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    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)