LAMB BROTH SOUP
I always freeze my bones after a roast so i can turn them into a rich, nutritious stock which i then use for the base of my soups.
I have used lamb bones in this soup but if you had roast chicken carcass, beef bones or even pork then the same method applies. You will just have a different base flavour to your soup.
Preparation - 30 minutes
Cooking - 3 hours
Df
Skill - easy
Serves 4-6
Ingredients
Stock
1 -2 kg bones (from roast meats)
1 onion, peeled and cut in half
2 carrots, cut in half
½ leek, cut in half
2 sticks celery, roughly chopped
2 cloves garlic
1 star anise (optional)
2 bay leaves
6 black peppercorns
4 sprigs fresh thyme or rosemary
Handful parsley stalks
1 Tbsp apple cider vinegar (optional)
Cold water
Soup
3 litres stock
1 onion, diced
½ leek, diced
3 carrots, peeled and diced
2 sticks celery, diced
2 medium potatoes, peeled and diced
½ cup lentils or barley
200g greens, silverbeet, kale, roughly sliced
Handful fresh parsley, roughly chopped
Salt and cracked pepper
Method
Begin by making the stock. This procedure takes a good couple of hours as the idea is to extract flavour and nutrients out of the bones
Place all the ingredients for the stock into a large deep sided pot, cover generously (4 litres) with cold water. Bring to the boil, removing any scum from the surface. Reduce the temperature to a gentle simmer and cook for 2 hours.
Drain the stock through a sieve making sure you keep the liquid and discarding the vegetables. If you have any meat stuck to the bones i like to pick it off and add it to the soup later.
Pour the stock back into a large clean pot.
Add the diced vegetables and cook for 30 minutes.
Add the lentils and cook for a further 15 minutes.
Add the potatoes and season with salt and pepper. Continue cooking over a moderate heat until tender.
Add the greens and cook for a further 10 minutes.
Taste and adjust seasoning if necessary.
Enjoy. This soup will last for 3 days in your fridge and can be frozen for up to a month.
