Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Xxcarol's Lamb Soup
 Categories: Xxcarol, Lamb, Soups, Diabetic
      Yield: 6 Servings

      1 lb Lamb, neck with bone pref'd
      6 sm Red potatoes, skin on
      1 sm Onion, sliced small
      2 md Carrots, sliced to dimes
    1/4 c  Chopped fresh chives (opt)
    1/2 c  Bok Choy, sliced green/white
      1 ts Black pepper, ground
      1 ts Salt (to taste)
      4 c  Water (plus as needed)

With the advent of a sudden drop in Lamb prices in the USA, I've been experimenting with recipes. This one, was made with the ingredients above although I didnt have a whole pound of sliced lamb neck bones (with meat) to use. I had only 1/2 so used 1/2 of what's above. With that, it was 2 cups of water. With this, it should be 4. This will add up to 6 cups of soup. Is it good? I'm told so! It was so good, my husband and daughter ate it all up and didn't leave me any! They did add more salt and black pepper to taste, but I started with the basic minimums (grin).

This will make a very nice broth with lots of veggies in it. Depending on the size of the red potatoes, you may want to slice them. I used really small ones so each bowl got a whole one. If red skinned potatoes are expensive where you are, any type of non-sweet potato that takes well to long boiling will do.

Bok Choy, for those not familiar, is an oriental cabbage with white stalks leafing out to dark green tops. You could substitute 'head cabbage' (the hard balls shaped like a head) if the price of Bok Choy is dear in your area. The Bok Choy amount would be about 2 individual stalks.

The chives added a nice touch but if you dont have a garden with them, you could add either some leek greens, a green onion, or just another small onion.

To start, wash the veggies (skin the carrots if you prefer), then slice those that need slicing. Place these in the pot along with the sliced neck bones (or other lamb meat with bone should do) and add the rest plus 4 cups of water. Set the heat on a slow simmer and allow it to simmer for about 2 hours. Add more water as needed, then test the taste. If it seems ready, it is.

For diabetics, you will want to then 'de-fat' the soup. I poured it into a large plastic container and put that in the fridge to cool so the fat could be lifted off easily. (If the lamb was another part other than 'neck bone' or it wasnt well trimmed, this may be a required step as lamb tends to be greasy).

Grin, unfortunately at that point I went shopping and when I got back, Don had removed the fat, reheated the soup, and he and Charlotte (7YO) were licking the bottom of their respective soup bowls!

From the kitchen of: xxcarol

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