Ingredients with Measurements:
- 2 lbs. mutton
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tsp. thyme
- 1 tsp. rosemary
- 1 tsp. salt
- 1/2 tsp. black pepper
- 8 cups water
Special equipment needed:
- Large pot
- Ladle
- Strainer
Step-by-step instructions:
1. In a large pot, add the mutton, onions, carrots, celery, garlic, bay leaves, thyme, rosemary, salt, and black pepper.
2. Pour in 8 cups of water and bring to a boil.
3. Once boiling, reduce heat to low and let simmer for 2-3 hours, or until the mutton is tender.
4. Remove the mutton from the pot and let it cool.
5. Once cooled, shred the mutton into small pieces.
6. Strain the soup through a strainer to remove any solids.
7. Return the soup to the pot and add the shredded mutton.
8. Heat the soup over medium heat until heated through.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Lamb can be used instead of mutton
- Chicken or beef can be used instead of mutton
Variations:
- Add potatoes or turnips for a heartier soup
- Add barley or noodles for a more filling soup
Tips and tricks:
- Skim off any foam that forms on the top of the soup while cooking
- Let the mutton cool before shredding to make it easier to handle
- Add more water if needed to keep the soup from becoming too thick
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat on the stove over medium heat until heated through.
Presentation ideas:
Serve in a large soup bowl with a slice of crusty bread on the side.
Garnishes:
Sprinkle with chopped parsley or chives.
Pairings:
Serve with a glass of red wine.
Suggested side dishes:
Crusty bread, salad, or roasted vegetables.
Troubleshooting advice:
If the soup is too thin, let it simmer for longer to reduce the liquid. If it is too thick, add more water.
Food safety advice:
Make sure the mutton is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Boiled mutton soup has been a staple in French cuisine for centuries.
Flavor profiles:
This soup is savory and comforting, with a rich meaty flavor.
Serving suggestions:
Serve as a main course for lunch or dinner.
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Region: French