CookEat Recipe
Lamb Broth Espérance
Lamb, pearl barley and vegetables in a tomato-enriched broth.
Method
Steps
Step 1
Wash the vegetables. Peel the four medium carrots and two small turnips, leaving them whole. Peel the two onions and parsley root. Trim and thoroughly wash the three leeks. Trim the roots and stale outer parts from the two whole celery heads, separate their ribs and wash well. Put the three pounds of raw veal bones in a stockpot large enough for the five gallons of water and all the vegetables, with room above the liquid. Add the five gallons of cold water, bring to a boil and carefully skim off the scum.
Step 2
Add the prepared carrots, turnips, onions, parsley root, leeks and celery. Cover and cook at a slow boil for four hours. Strain through cheesecloth into clean heatproof containers. Measure one quart of the finished hot broth for the soup. Keep the measured broth covered at 140°F or above until needed. Divide the remaining broth into small shallow containers, cool rapidly in an external ice-water bath and refrigerate promptly at 40°F or below, within two hours of cooking. Keep the ice water outside the containers.
Step 3
Wash the small carrot, small turnip, small onion and two small leeks. Peel or trim as appropriate and cut them into small square pieces. Cut the pound of raw lean boneless lamb into small squares. Melt the tablespoon of butter in a saucepan, add the lamb and diced vegetables and gently fry for ten minutes, stirring occasionally.
Step 4
Pour in the measured quart of finished white broth, pint of plain unsalted tomato-only juice and the separate quart and a half of water. Add the raw beef marrow bone, one and a half teaspoons of salt and half teaspoon of ground black pepper. Boil for twenty-five minutes.
Step 5
Measure two ounces of dry pearl barley, wash well, drain and add it to the soup. Boil for thirty minutes more. Measure half a pint of fresh shelled green peas. Wash and trim fresh string beans, measure half a pint before cutting, then cut them into short pieces. Add both vegetables and the two tablespoons of Worcestershire sauce.
Step 6
Mix lightly and boil for fifty minutes more, until the barley, lamb and vegetables are tender and the meat reaches at least 70°C for two minutes. Remove the marrow bone, skim the fat from the surface, pour into a hot soup tureen and serve.
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