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Hearty Harvest Soup
This is the way I prefer to make meat-based soup recipes, but you
could use cartoned stock or broth instead of making your own. The
flavor and texture will be different, but the total process will
be faster.
These instructions are for a very large pot of finished stock.
What you need
- »«Stock»«
- Lamb neck bones (to cover bottom of 10qt dutch oven)
- Beef short ribs (about 8-10) - You could use beef neck bones, but there
will be less meat.
- 10 cups very hot tap water just to cover the bones
- 1 large carrot, cleaned and cut into 3 pieces
- 2 stalks celery, cleaned and cut in half
- 1 large unpeeled yellow onion, root and stem removed, cut in quarters
- 4 or more cloves garlic, skins on, but broken
- 2 california bay leaves or fresh bay laurel leaves
- Olive oil
- Kosher Salt & Black Pepper
- »«Soup»«
- Olive Oil
- 2 large leeks, cleaned and sliced across into 1 inch pieces
- 2 shallots, minced
- 2 garlic cloves, minced
- 1/2 - 1 lb crimini mushrooms
- 1/2 cup dry wine
- 1-2 tsp ground allspice (this is wonderful with the meat and the
squash/potato combo)
- 1 small butternut squash, peeled and cubed
- 1 large sweet potato, peeled and cubed
- Plenty of fresh thyme sprigs or minced fresh rosemary leaves
- Kosher Salt & Pepper to taste
How to make it
- Salt & pepper lamb bones and short ribs
- Add about 4 tablespoons olive oil to a preheated 10-12 quart dutch oven
- Add lamb bones to pot and brown on high heat on all sides
- Remove lamb bones and add short ribs fatty side down
- Brown on all sides
- Add lamb back to pot with short ribs
- Add hot tap water to cover meat (8 to 10 cups)
- Add carrot, celery, onion, garlic and Bay leaves
- Bring to boil, reduce to low and simmer for 2 1/2 - 3 hours
- Remove meat and bones and set aside to cool
- Strain broth through a large seive in batches, discard
vegetables
- Place broth in a large container and place in the freezer for
a few hours or in the refrigerator overnight
- When meat bones have cooled enough to handle, remove meat and
discard bones and any residual fat
- Refrigerate meat until ready to finish soup
- Remove fat which has risen to the top of
the broth container
- In dutch oven over medium heat, sauté leek, shallot &
mushroom until lightly browned
- Add thyme, allspice garlic, butternut squash and sweet potato
- Sauté briefly, then deglaze with wine
- Add broth and cook until squash and potato are tender
- Add meat and heat through
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