Bosse has been growing and seed-saving heritage grains in the walled garden at Ardross over the last few years. He loves every minute of it, pursuing his passion for heritage and landrace grains. I am happy to join him weeding between the rows, harvesting and milling but draw the line at digging, so I go shopping instead. In wintery weather, a bowl of hearty soup is called for – easy, economical and delicious. Thank heavens for Scotland’s marvellous farm shops. Not to mention that a visit to Ardross always includes the purchase of one of their marvellous steak pies!
Back home, Bosse volunteered to make the soup, under guidance naturally, and you can see for yourself his end result was impressive and moreish. Simply take a shank of Ardross pasture-fed lamb and place in a generously-sized pan. Cover completely with water, season (we used Isle of Skye sea salt, black pepper and our own herbs) and bring to the boil. Simmer steadily, lid on, for at least two hours, checking to ensure the meat is covered, topping up with a little water as necessary.
Meanwhile prepare the vegetables and set aside in a bowl: 5 medium potatoes, 1 large onion, 4 medium carrots – all cleaned, peeled and cut roughly in chunks. Later they will be blended.
When the shank is thoroughly cooked and ready to fall off the bone, lift it onto a dish and pour the contents of the pan, the stock, into a large bowl. Set both aside. Melt a nugget of dripping (we always have some at the ready) and/or a generous knob of butter in the empty soup pan.
Tumble in the vegetables, give them a shoogle and cover with a scrunched up wet sheet of baking parchment. Replace lid and steam on a low-medium heat. The vegetables should sweat in their own moisture but not stick to the base of the pan. This retains their flavour and makes for a tasty dish.
After 10-15minutes, remove parchment and give them a stir. They should be steaming, with a gentle sizzle. Return the stock to the pan and bring to the boil.
Meanwhile, using two forks, shred the shank meat from the bone in readiness for returning to the soup later on. Simmer stock and vegetables for 20 minutes or so until the veg is fully cooked then remove pan from hob and blend the soup until smooth. Taste and adjust seasoning.
Last but not least, add the shredded lamb to the pan along with a cupful of frozen peas. Return to boil, simmer for 5 minutes and serve.
Serves up to 6 persons depending on appetites.
