February 2011 :

Hotch Potch

1 1/2 lb middle neck of lamb, chopped - 8 oz shelled peas (1 1/2 cups) - 4 oz prepared broad beans (2/3 cup)
- 6 spring onions, trimmed and chopped - 2 carrots, peeled and chopped - 3/4 lb turnip, peeled and chopped
 - 1 medium cauliflower - 1 small lettuce - salt - 4 pints water (10 cups) - 1 level tablespoon chopped parsley.

* * *

Trim the meat and put it into a pan with the water and some salt.
Bring the liquid to the boil then skim the surface carefully.
Add half the peas and all the broad beans, onions, carrots and turnips and simmer the mixture for 1 hour.

Meanwhile trim the cauliflower and break it into small florets and finely shred the lettuce.
When the hour is up add the rest of the peas, the cauliflower florets and the shredded lettuce and simmer the mixture for a further 30 minutes. 

Check for seasoning then stir in the parsley and serve the soup in a heated tureen.

Copyright © 2011 Carine De Vos. All rights reserved.  

Revised: februari 05, 2011