Wednesday, November 30, 2011

Everything but the kitchen sink soup....

I decided to make soup and figured I'd use what I had in the fridge and pantry. I had a lamb shoulder leftover and figured I could make stock with it and get the rest of the meat off the bones. Since there wasn't much meat left I looked in the pantry and found dried white beans and farro. I made Jamie Oliver's tray chicken while the soup cooked and we had the soup another night. If you want to try the tray chicken google it or look on my blog, January 24, 2011.

Everything but the kitchen sink soup....

1 lamb shoulder bone or chicken carcass
2 bay leaves
4 - 5 quarts of water

8 ounces dried white beans

1 tablespoon olive oil
1/2 large red onion, finely chopped
3 garlic cloves, peeled, cored and pressed
3 carrots, diced
4 celery stalks, diced
1 cup farro
2 cups white wine
1-2 cups chicken stock
1 box Pomi chopped tomatoes
3 sprigs fresh thyme
kosher salt and freshly ground pepper

Place the lamb bones in the water with the bay leaves. Bring to a boil. Simmer for a couple of hours. Strain out the bones and stray bits. Shred the lamb. Set aside.

Place white beans in a pan and cover with water. Let soak for a couple of hours. Bring to a boil and simmer for about 30 minutes. Drain and rinse.

Heat the oil in a large pan. Add the onion and saute until it is softened and translucent. Add the garlic and cook until fragrant, about 2 minutes. Add the carrots and celery and cook about 5 minutes. Throw in the farro and toast about 5 minutes. Pour in 1 cup wine and bring to a boil. Cook until reduced, about 5 minutes. Add the lamb stock and 1 cup of the chicken stock, tomatoes, the white beans, shredded lamb and thyme sprigs. Season with salt and pepper. Simmer for at least an hour. Best if made a day or 2 ahead and reheated. The farro will absorb alot of liquid. Add more stock and/or wine if it becomes too thick. Season to taste.

Serve with hot sauce and warm crusty bread. Share with your friends and neighbors. Enjoy!

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