BARE BONES OF WINTER

We are in the thick of winter.  Deep drifts of snow encase our home, and our activities revolve around the warm, cozy fire.  Trekking out to the deep freeze in the barn, I unearthed from deep beneath piles of pork chops a package of lamb ribs from this fall's slaughter.  

Soups are a regular feature on our dinner table these days.  Warming and comforting, soups almost seem necessary for surviving the long winter.  They are also a great way for using up those challenging cuts of meat and frozen packages of summer's bounty.

SCOTCH BROTH with Winter Roots, Barley & Lamb's Quarters

Grass Fed Lamb - 

either leftover from a roast or any bits and bobs you having around

1 organic leek or 2 onions, chopped

2 sticks organic celery, chopped

2 organic carrots, chopped

organic avocado oil or butter

1 small rutabaga, peeled and chopped

1 organic potato, peeled and chopped

1/2 cups organic pearl barley, rinsed

1-2 cups cooked wild lamb's quarters or spinach, chopped

3 litres organic bone broth ( I used chicken)

sea salt and pepper

Method:  If meat isn't already cooked, preheat oven to 350*.  Place lamb in a pan and sprinkle with sea salt and pepper.  Roast in oven for about an hour.  Remove from oven, allow to cool.  Remove meat from bones, reserving bones to use in soup.

Saute the leek or onion, carrots, and celery in the oil until softened.  Add the stock and bones.  Simmer on low for about 30-45 minutes.   Remove the bones and then add the rutabaga, potato, barley and lamb's quarters,  and simmer gently for about an hour.  Season to taste with salt and pepper. Enjoy.

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