The traditional Scottish hotch potch was made with mutton, but today we prefer the younger, less fatty, lamb. Lightly cooked peas and lettuce add crunch to the soup.
6 lamb chops
1.1 L / 2 pt Basic white stock
6 carrots, diced
4 young turnips, diced
8 spring onions, sliced
salt and freshly ground black pepper
1 cauliflower, broken into florets
350 g / 12 oz frozen peas
1 lettuce, shredded
15 ml / 1 tbs finely chopped parsley
1- Bring the white stock to the boil in a large saucepan.
2- Remove any excess fat from the lamb chops and add the chops to the pan. Simmer gently for 10 minutes.
3- Add the diced carrots and turnips and sliced spring onions to the pan. Season with salt and freshly ground black pepper, to taste, and simmer for a further 10 minutes. Skim the soup, if necessary ,to remove any fat from the surface.
4- Add the cauliflower florets to the pan and simmer for a further 5 minutes. Add the frozen peas and shredded lettuce and simmer for 3-5 minutes more, until the vegetables are cooked but still crunchy. Correct the seasoning.
5- To serve, place the lamb chops in heated individual soup bowls, Spoon the soup and vegetables over the chops and sprinkle with finely chopped parsley.
Yummy hotch potch is ready to serve.
photo credit goes to = http://en.wikipedia.org/