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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BEEF BARLEY VEGETABLE SOUP

     I have a vivid memory of my mother taking me out for dinner in a restaurant as a child, and ordering me Beef Barley Soup.  It was so good!  This soup is my attempt at trying to re-create that awesome yumminess.  Although, I am pretty sure that one probably didn't include organic kale, cabbage and grass-fed beef.

BEEF BARLEY VEGETABLE SOUP

4 pounds meaty grass-fed or organic beef bones

2 Tbsp e.v olive oil or organic vegetable oil

4 organic onions, coarsely chopped

6 cups water

2 cups organic cabbage, chopped

3 stalks organic celery, chopped

4 organic kale leaves, stemmed and chopped

2 organic parsnips, chopped

4 organic carrots, chopped

3 pounds organic tomatoes, peeled and diced (or use canned tomatoes)

1 organic bay leaf

3/4 cup organic pearl barley

sea salt and pepper to taste

Method:  Heat the oil in a large soup pot over medium heat.  Brown the meat bones on all sides, then remove from pan.  Saute the onion in the oil until softened.  Add the water and stir, removing the brown bits from the bottom of the pan.  Be sure the water covers the meat.  Cover and bring to a boil, then reduce heat and simmer for 2 hours.

     Add the rest of the ingredients and cook another hour.  Season to taste with salt and pepper.