Hotch
Potch Soup
2
pounds lamb meat and bones
2 small rutabagas, peeled and chopped
4 carrots, peeled and chopped
6 green onions (with green), chopped
1 cup fresh (or frozen) broad beans
2 cups fresh (or frozen) green peas--in 2 piles of 1 cup quantities
1 medium cauliflower, cut into florets
1 small hearty lettuce, shredded
2 teaspoons mint, chopped
1 teaspoon sugar
salt and pepper
Garnish: chopped parsley
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 1½
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.
In 1819, J. G. Lockheart observed about Hotch-Potch that it is,
"Also called Hairst Bree, meaning harvest broth...a truly
delicious soup, quite peculiar to Scotland." Indeed, it was
considered quite special to the Scots as it meant all fresh vegetables
and freshly slaughtered meat at summer's end were packed into
a light broth for a wonderfully fresh soup. It's quite attractive,
with white, bright orange, and dark green vegetable chunks, redolent
of lamb and fresh herbs. And it's substantial--the very soul of
comfort after a cold day on the highlands. Serve hot as a meal
to 4-6 people.
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