water or stock (50 floz) beef stock is best but vegetable stock is as good
lamb neck (1.5lb) sliced by butchers
oxtail (1.5lb) ask the butcher to slice it
onions finely chopped
peppers cored and diced
thyme fresh or dried
lovage fresh or frozen
salt kosher or Himalayan
1. Precook the lamb neck and the oxtail together in a pressure cooker for 15 min. If you do not have a pressure cooker, boil in water on medium heat, covered for 40 minutes with some salt.
2. Place a larger pot on medium heat.
3. Add the onions as well as the precooked meat. Add a drizzle of water (or oil if you wish- I never add oil when I cook with meat). Sweat the onions for approximately 5 minutes. You can drizzle some of the stock from cooking the meat, this will have some oil at the top which you may gather and add to cook the onions initially. Cover and cook for another 5 minutes. Add some more liquid if required.
4. While the meat and the onions cook, dice all the remaining vegetables and add all to the onions and the meat. Cook stirring occasionally for 5 minutes.
5. Add the salt, pepper, paprika, 1/2 tsp thyme and cook for a further 5 minutes stirring occasionally and adding more liquid if required.
6. Add the tomato paste and the chopped tomatoes and stir in until homogenised. Cook for a further 10 minutes until juices have run out. This step is important if you like a nice deep colour.
7. Pour in the beef stock left from cooking the meat and stir. Cook on medium fire covered for approximately 20 minutes and a further 10-15 minutes uncovered.
8. Chop the fresh herbs (lovage ideally but parsley or cilantro will also do if you do not have any lovage) and add it just before turning the heat off.
9. Serve hot with a nice rustic, crusty sourdough or a French baguette and of course for the chilli addicts like me with some nice fresh or pickled chillies. Mmmm! So delicious!
Many of us with gardens have oodles of fresh veggies to harvest and use in recipes right now . And even if you don't have a vegetable garden, your local farmers' markets and roadside produce stands are brimming with summer's bounty
Tomato and Basil Soup adapted by Cookin with Moxie. I totally agree with her, the bonds that are forged in the kitchen, with the people we care about, gives us a unbreakable bond that stands the test of time
Replace bacon with turkey or chicken. Replace cream with non-fat sour cream. For a completely different soup, replace the potato with sweet potato and add 1/2 tsp mild curry powder and 1/2 tsp cinnamon. 1/2 tsp mild curry powder and
Fill the bowl with the desired soup. (For the record, we've already had a few days of triple digits this year - it's crazy considering some of y'all have had snow in *MAY* - what is up with the weird weather anyways