Saturday 16 August
Made with the giant shoulder of
sheep whose meat we're using for tomorrow's dinner, roasted and boiled into a
broth by Holt over the past week.
The base for the soup was sautéed
chopped onions, celery, and carrots, and then the broth. That cooked for around a half hour, then some barley went in to cook and thicken for a little more than an hour.
When that was tender, we threw in tidbits of meat previously picked off
the sheep bone, some chopped parsley, and some frozen green peas to lighten it
up.
Sometimes frugality tastes
wonderful. Thanks, Scotland!
No comments:
Post a Comment