Persian Lamb Broth Soup

22346066932_d5affa2030_bServes 8

Find a wonderful lamb farmer; my favorites are Allen Farm or Mermaid Farm of Chilmark, MA and Jameson Farm in Pennsylvania. 10 lbs. of lamb bones is a good amount to make a bone broth. I like knuckles cut into small pieces because you will get more collagen and they are easier to handle. I usually get 10 lbs. at a time and place them in a large, 3 gallon pot filled with water. First, blanch the bones to get out any impurities. Bring the bones to a quick boil and pour off the water. Then, roast the bones in a hot oven with your vegetables (2 onions, 4-5 celery stalks, 4-5 carrots, cut up with oil rubbed on them) at 425• for about 20 minutes. This makes the stock more flavorful and golden in color.

In a pot full of water, bring the roasted bones, 2 onions, 4-5 celery stalks, 4-5 carrots and a two bay leafs to a boil and reduce to a very low simmer overnight on your stove top. YOU will have a wonderful and rich broth, which is the base for this most delicious soup!

22411636159_203b3d9d3d_hPersian Sweet, Spicy and Sour Soup

1/2 cup olive oil
2 teaspoons sea salt
1/2 teaspoon pepper
1 teaspoon turmeric
12 cups of lamb broth
1 cup chopped parsley
1 cup chopped onions
1 cup chopped beet greens
1 cup spinach
1/4 cup fresh mint leaves chopped
1 cup chopped cilantro
1 cup pitted prunes
1 cup dried apricots
1/4 cup chopped walnuts
1/4 cup pomegranate molasses
1/4 cup red wine
2# Spice Lamb Marquez Sausages cut into 2” pieces

3 tablespoons olive oil
1 leek diced small
7 cloves of garlic minced
1/2 teaspoon turmeric
mint leaves
green onions, sliced on the diagonal

In a large pot over medium heat, heat the oil until it begins to simmer and add the onions and cook until just a bit browned. Add salt, pepper, turmeric and allow to cook for 1 minute. Add the broth. Add the prunes and apricots the sausage pieces and allow to cook for 15 minutes. Add the parsley, green onions, beet greens, spinach mint and cilantro and simmer for 5 minutes. Mix the pomegranate molasses and vinegar and mix together. Add the walnuts and pour the walnut mixture into the soup.
Just before serving the soup, prepare the garnish.
For the garnish. Heat the oil in a skillet and add the leeks, garlic and turmeric. Allow to cook through until soft. Fold in the mint leaves. Ladle the soup in bowls and top with the garnish of leeks and turmeric and mint.

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