Saturday 19 December
Rootling through the freezer
produced a bag of lamb bones from some previous leg o'. Soothing soups are still good for Holt, so we
embarked upon preparing a Saturday-long-simmered Scotch broth.
The procedure was much as usual,
but we took Gordon Ramsay's advice and sizzled a little tomato paste in the lamb-fat
at the bottom of the pan after browning the bones and vegetables but before
adding the water.
Another oddity: we added a couple
of big parsnips to the browning vegetables.
They made the resultant broth a little too sweet, but it still was a
succulent stewy soup.
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