Scotch Broth with Blue Cheese

This is a good "company soup," and holds its own even as a main dinner course if served with freshly baked French bread, a hearty red wine, tossed greens, and steamed asparagus with Hollandaise. If you want to make a real hit, serve a dessert of poached pears drizzled with semi-sweet chocolate and sprinkled with slivered almonds.

Ingredients:

2 pounds lamb shanks, excess fat trimmed and discarded
1/2 cup Scotch whiskey
1 cup coarsely chopped Spanish onion
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped carrots
1/2 cup coarsely chopped leeks
1 teaspoon Sea salt
1/2 teaspoon Fresh Cracked Pepper
2 teaspoons minced fresh garlic (steer clear of the pre-chopped bottled stuff)
2 bay leaves
1/4 cup pearl barley, rinsed and drained
1/2 cup peas, either dried or fresh
1/2 cup shredded cabbage
1/2 cup coarsely chopped turnip
1/4 cup minced fresh parsley
4 ounces goat cheese
fingerling potatoes

Preparation:

Place a large pot over medium high heat. When the pot is very hot, add the lamb shanks and brown on all sides. Add the Scotch and deglaze.
Add the onion, celery, carrots, leeks, salt, and pepper. Continue to sauté the vegetables until they're soft. This should take about five minutes.
Add the garlic and bay leaves and continue to sauté for about one minute. Add the barley, peas, cabbage, and turnip. Cover with water by about two inches and bring to a boil. When the mixture is boiling, lower the heat to medium-low and simmer, uncovered. In one or two hours the mixture should be thick. Skim any fat that rises to the top.
Use tongs to remove the meat from the pot and allow it to cool. When it's cool enough to handle, cut the meat from the bones and return it to the pot. Discard the bones.
Stir in the parsley.
Place some blue cheese in the bottom of each serving bowl and ladle the piping hot soup over the top.
Depending on the weather, your appetite, and what you're serving as an accompaniment, this serves four to six people.

Directions:
This is a good "company soup," and holds its own even as a main dinner course if served with freshly baked French bread, a hearty red wine, tossed greens, and steamed asparagus with Hollandaise. If you want to make a real hit, serve a dessert of poached pears drizzled with semi-sweet chocolate and sprinkled with slivered almonds.

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Scotch Broth with Blue Cheese

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