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.
I believe in choice, my choice of potato salad being no exception. This choice is gut-driven and deeply personal. My grandmother made a simple potato salad that accompanied her fried chicken and hickory nut cake to our family reunions in Selma. She made that same salad when a tragedy befell a friend, the bowl of love left quietly on their porch. My mother made the same salad that … Full recipe post »
Although Michigan has been experiencing unseasonably warm temperatures of late, it seems like a good time to make soup. The panic buying felt by the coronavirus maelstrom is like nothing I’ve ever witnessed. I’ve lived through the fallout of epidemics, famines and the scourge of the HIV virus, but the flames were never continuously fanned by instant media–non-stop overload. I jump each time my phone pings! I’ve bumped … Full recipe post »
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