CookEat Recipe
Dublin Mutton and Potato Soup
A mutton and potato soup simmered with parsley, chervil and chives, then finished with butter.
Method
Steps
Step 1
Cut one pound lean raw mutton into half-inch squares. Melt butter and measure one tablespoon into a large saucepan with ample headroom. Add the mutton and brown for ten minutes, stirring occasionally.
Step 2
Add three quarts water and two pounds food-grade, butcher-cleaned mutton bones free of loose bone chips. Season with two teaspoons salt and half a teaspoon white pepper. Cover and gently boil for one hour.
Step 3
Peel four good-sized raw potatoes and cut into quarter-inch-square pieces. Wash and finely chop three branches parsley, two branches chervil and six branches chives. Add the potatoes and herbs to the soup, mix lightly and simmer for forty-five minutes as a guide, until tender. Before serving, use a clean food thermometer to check that the meat has reached at least 70°C for two minutes.
Step 4
Carefully lift out and discard all the bones, checking the soup for any remaining hard pieces. Skim the fat from the surface, stir in the separate half ounce butter and pour into a hot soup tureen. Serve promptly.
Cooked it? Rate it.
Cooked 0 times