Hotch-Potch - {Scotland}

Recipe Ingredients

2 lbs	908g / 32oz	Lamb meat and bones
2 lbs	908g / 32oz	Rutabagas - peeled, chopped (small)
4		Carrots - peeled, chopped
6		Green onions with green - chopped
1 cup	160g / 5.6oz	Fresh or frozen broad beans
2 cups	474ml	Fresh or frozen green peas - divided
1 cup	146g / 5.1oz	Cauliflower - cut into florets (medium)
1 cup	237ml	Lettuce head - shredded (small)
2 teaspoons	10ml	Chopped mint
1 teaspoon	5ml	Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chopped fresh parsley - for garnish

Recipe Instructions

In a large saucepan, cover the lamb and bones with salt water, bring to a boil -- skimming scum as necessary -- reduce heat, cover, and simmer for an hour. Remove lamb and bones when done -- cut the meat into bite-sized pieces and reserve, discarding bones and gristle.

Bring the stock to a boil and add the rutabaga, carrots, onions, beans, and 1 cup of peas. Reduce heat and simmer, covered, for 1 1/2 hours. Add the cauliflower pieces, the reserved meat, the lettuce, the rest of the peas, mint, sugar, and season to taste with salt and pepper. Cover and simmer for 30 minutes, until the cauliflower is tender.

When ready to serve, ladle into bowls and stir in the fresh parsley.

Serve hot as a meal to 4 to 6 people.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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