Harvest Broth
Yield
6 servingsPrep
30 minCook
3 hrsReady
4 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
lamb
neck |
*
|
| 200 | grams |
green peas
|
|
| 200 | grams |
broad beans
|
* |
| 1 | medium |
carrots
carrot |
|
| 1 | each |
onions
|
|
| 1 | each |
turnip
small |
*
|
| 1 | each |
cauliflower florets
small |
*
|
| 5 | each |
parsley leaves
fresh sprigs |
*
|
| 1 ½ | litres |
water
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
lamb
neck |
*
|
| 2E+2 | grams |
green peas
|
|
| 2E+2 | grams |
broad beans
|
* |
| 1 | medium |
carrots
carrot |
|
| 1 | each |
onions
|
|
| 1 | each |
turnip
small |
*
|
| 1 | each |
cauliflower florets
small |
*
|
| 5 | each |
parsley leaves
fresh sprigs |
*
|
| 1.5 | litres |
water
|
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Remove as much fat as possible from the meat.
Place the meat in a large saucepan and cover with the water.
Bring to the boil and skim any fat from the surface of the liquid.
Shell the peas and beans. Peel and dice the carrot, onion and turnip.
Add the vegetables, except the cauliflower, to the meat.
Season. Cover the saucepan and simmer slowly for 3 hours.
30 minutes before serving the broth, cut the cauliflower into sprigs and add to the saucepan.
Serve hot decorated with sprigs of parsley.
