I’ve made variations on this soup in past blogs, but this recipe will be even better because I have (trumpet fanfare)…a meaty lamb bone to make the stock.
Last week I made a boneless leg of lamb in puff pastry and asked the butcher to save the bone for me after he boned it.
To make a simple stock, cover lamb bone with water. Add a bay leaf, peppercorns, whole garlic cloves and carrot. Add vegetables scraps such celery and onions, if you’ve any around. Bring to a boil, reduce heat and simmer several hours, uncovered, until stock is reduced and flavorful. Season to taste with kosher salt and freshly ground pepper. Refrigerate at least 6 hours. Skim fat and proceed with recipe.
Towards the end of cooking, when the soup thickens, stir often or you risk burning the bottom of your pot.
Women that grew up in countries outside of the United States, immigrated to America as young adults, raised families and have grandkids, capture my imagination. They’ve escaped war, poverty and oppression, many bringing only the shirts on their back and the recipes from their homelands. And their stories? Makes my life look like a pony ride at a … Full recipe post »
Disclaimer: This is not a recipe you can whip up in 30 minutes. This is a Polish Grandmother Recipe. And anyone who is a Polish Grandmother, or anyone who has a Polish Grandmother, or anyone (like me) who lives next door to a Polish Grandmother, knows that Polish Grandmother Recipes can’t be completed in less than thirty minutes. But … Full recipe post »
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