|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
This soup can be made with either lamb or beef shanks--the cheaper cuts work best.
How to make it:
- 1.5kg/3 pounds shank or leg of lamb, suitable for long cooking(cheaper cuts work best here)
- 1 marrow bone
- 3 liters/5 pints fresh cold water
- 50g/2 ounces pearl barley, washed [omit for BT]
- 50g/2 ounces dried peas
- 1 whole onion stuck with 4-5 whole cloves
- several sprigs of fresh parsley and thyme and 3 bay leaves, tied into a bundle
- 2-3 tablespoons melted ghee or oil
- 1 large onion, finely chopped
- 3 medium carrots, finely diced
- half a medium turnip, finely chopped
- 4 stalks of celery, finely chopped
- 2 leeks, finely chopped
- 1 teaspoon sweetener of choice (optional)
- sea salt and pepper [optional]to taste
- 2-3 tablespoons finely chopped parsley or kale
- Put the meat and bone into a large pot and add the water, barley, peas and clove-studded onion.
- Bring slowly to the boil and skim.
- Turn down the heat and add the herbs and season.
- Cook at a gentle simmer until the meat is tender. Remove meat and set aside discard marrow bone.
- Meanwhile, heat the ghee or oil in a pot and add the onion, carrots, turnip, celery, white of leek and sweetener and cook slowly, stirring occasionally till the vegetables are beginning to soften--about 1 1/2 minutes.
- Add vegetables to the stock with barley and peas and simmer gently for about 15-20 minutes till they are fully cooked.
- Remove the bundle of herbs and just before serving, add the green of leek and parsley or kale.
- Taste and adjust seasoning.
- Slice some of the meat thinly into bite-sized pieces and put into the center of heated deep soup plates or bowls (or serve separately), pour over broth and serve with oat bannocks or oatcakes. Yield: 6-8 servings