Subj : BH&G 3109
To   : All
From : Dave Drum
Date : Wed Jun 23 2021 11:30:14

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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