Post by JJ Judkins on Oct 20, 2011 10:29:25 GMT -6
* Exported from MasterCook *
scotch broths
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Other Meats Soups-Broths*Chowders
Yahoo Grouos
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons light olive oil
1 carrot -- diced
1 leek -- diced
2 celery stalks -- diced and leaves chopped
1 lb. stewing lamb -- well trimmed of fat and cubed
2 cups chicken stock
1 tablespoon light soy sauce
1/2 cup brown rice
sea salt and freshly ground black pepper
Heat the oil in a large saucepan. Add the carrot, leek. celery stalks, and
leaves and cook over high heat for 5 minutes, stirring often. Add the lamb,
stock, soy sauce, rice, and 1 Quart of water and bring to a boil.
Reduce the heat to low, cover with a tight-fitting lid, and let the soup
simmer for I hour. Season to taste with salt and pepper and serve with soft,
buttered rolls on the side.
from my Mother's Kitchen
Description:
"From the land that brings us haggis, kippers, neeps, and tatties comes its
famous broth. Barley is traditionally used, but here it is substituted with
brown rice. Although soy sauce is never used in traditional Scottish fare,
it works well with the other flavors in this recipe. You could add some
herbs as well, if you like. Thyme, in particular, is good with lamb."
S(Imported to MC by JJ):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 124 Calories; 1g Fat (6.5% calories from fat); 3g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1254mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
scotch broths
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Other Meats Soups-Broths*Chowders
Yahoo Grouos
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons light olive oil
1 carrot -- diced
1 leek -- diced
2 celery stalks -- diced and leaves chopped
1 lb. stewing lamb -- well trimmed of fat and cubed
2 cups chicken stock
1 tablespoon light soy sauce
1/2 cup brown rice
sea salt and freshly ground black pepper
Heat the oil in a large saucepan. Add the carrot, leek. celery stalks, and
leaves and cook over high heat for 5 minutes, stirring often. Add the lamb,
stock, soy sauce, rice, and 1 Quart of water and bring to a boil.
Reduce the heat to low, cover with a tight-fitting lid, and let the soup
simmer for I hour. Season to taste with salt and pepper and serve with soft,
buttered rolls on the side.
from my Mother's Kitchen
Description:
"From the land that brings us haggis, kippers, neeps, and tatties comes its
famous broth. Barley is traditionally used, but here it is substituted with
brown rice. Although soy sauce is never used in traditional Scottish fare,
it works well with the other flavors in this recipe. You could add some
herbs as well, if you like. Thyme, in particular, is good with lamb."
S(Imported to MC by JJ):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 124 Calories; 1g Fat (6.5% calories from fat); 3g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1254mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0