Sunday we butchered a sheep, and cooked down as many bones as we could fit in our pots. Today I was feeling much better after my little visit from a friendly little flu bug. (Okay, he was really mean, and beat me up and left me for dead.) So I made some soup from the broth.
I strained out the bones and yucky stuff, and removed the fat. Then I added enough water to give me about 5 quarts. I added boullion. Gramma chopped up lots of carrots, celery and onion. Then we let it simmer for awhile. I added about 1 1/2 c of lentils and some sage, cayenne pepper, salt and pepper. Doug helped me refine the seasoning a bit at this point. I throw in things from an herbalist point of view. He throws things in from a culinary point of view. He added some garlic (how did I forget how healthy garlic is?). Last came a whole bunch of vegetable rotini.
Everyone loved it. It even set well on my not so settled tummy. We served it with fresh warm bread with lots of butter. Yummy!
By the way, Mom, I have a couple quarts of broth in the freezer for you, too. 🙂
