With autumn upon us, many return to their roots to keep warm and well-fed. Enjoy our recipe for scrumptious Scottish Hotch-Potch Soup.
2 pounds lamb meat and bones
2 small rutabagas, peeled and chopped
4 carrots, peeled and chopped
6 green onions (with green), chopped
1 cup fresh (or frozen) broad beans
2 cups fresh (or frozen) green peas–in 2 piles of 1 cup quantities
1 medium cauliflower, cut into florets
1 small hearty lettuce, shredded
2 teaspoons mint, chopped
1 teaspoon sugar
Salt and pepper
Garnish: chopped parsley
In a large saucepan, cover the lamb and bones with salt water, bring to a boil–skimming scum as necessary–reduce heat, cover, and simmer for an hour. Remove lamb and bones when done–cut the meat into bite-sized pieces and reserve, discarding bones and gristle. Bring the stock to a boil and add the rutabaga, carrots, onions, beans, and 1 cup of peas. Reduce heat and simmer, covered, for 1½ hours. Add the cauliflower pieces, the reserved meat, the lettuce, the rest of the peas, mint, sugar, and season to taste with salt and pepper. Cover and simmer for 30 minutes, until the cauliflower is tender. When ready to serve, ladle into bowls and stir in the fresh parsley.
Ith do shàth!