#scotchbroth

-1 package lamb stew meat (bone in) -1 bay leaf -tough parts of 1 leek -a handful of whole garlic cloves -like a 1/2 tbs of rosemary 1. Brown lamb in butter in stock pot, then add a bunch of water, the tough leeks, bay, garlic, and rosemary, and simmer for like 2hrs, then strain. >>Don’t be an idiot and boil on high with the lid on thinking it’ll be fine and come back an hour later and realize 3/4 of your broth has evaporated but it’s time to start the soup proper and then pour the stock liquid in the pot and made a second run of stock on the fly so it’ll be soup and not like... a solid mass in the crock pot. I swear I know how to cook, y’all. Anyway 2. While the stock is going, put in your crock pot: -a few parsnips, peeled & chunked. -A few carrots, also chunked (I don’t peel them because I’m a goddamn heathen). -3/4 cup split peas. -A random and arbitrary amount of barley. -The edible leek parts, cut into pieces. -A sweet onion cut into half-slices. -A spoonful of veggie Better than Bouillon because believing in table salt is optional and there are tastier ways to get sodium into soup. -Lots of pepper. -Maybe garlic powder but between the leek, onion, and garlic it may not need it

3. When the stock is done put a colander in the crock pot over all the veggies, strain the stock in, then discard the meat/leek/garlic/bay. >>if your meat isn’t more bones than lamb feel free to add the meat in but I live in the US where lamb/mutton/goat is hard to find in the first place and I’m pretty sure I’m working with rib and spine meat. I’d rather extract the flavor and not worry about the meat itself tbh, plus I’m cooking for my mom, who’s legally blind and doesn’t see bones well and yeah it’s just the lesser of two evils to waste the meat tbh. Also the original recipe I got this from actually used store-bought lamb stock but uh, they don’t sell lamb stock in the stores where I live).