RE: What are you cooking/eating right now?
October 27, 2017 at 6:53 pm
(This post was last modified: October 27, 2017 at 6:57 pm by Whateverist.)
Had some more lamb neck and barley soup for lunch today. Six pounds of lamb neck (augmented with shanks), three medium rutabaga, 1 large celery, 4 onions, 2 pounds of carrots and a head of italian parsley. The meat gets cut from the bones after two hours while everything else goes in for an hour. My favorite hearty soup, from Craig Claiborne's New York Times Cookbook. https://cooking.nytimes.com/recipes/2431...arley-soup
* I ditch the leeks in favor of more onions for convenience's sake, and make 1.5X the amount because we like it and it is a certain amount of trouble to put together.
* I ditch the leeks in favor of more onions for convenience's sake, and make 1.5X the amount because we like it and it is a certain amount of trouble to put together.