Yesterday I had a full afternoon available to make soup. I had a fridge full of turnips, carrots and cabbage plus a bowl of potatoes on my table, all from the farm share. This Icelandic Lamb Soup uses it all.
Since I had A LOT of turnips I thought I'd make a triple batch of soup. I purchased 6 pounds of lamb and also dug out some frozen lamb bones from my freezer to toss in. This simmered for about an hour and then I added the vegetables. After we had some for dinner, the rest went into the fridge overnight.
Today I skimmed the chilled fat off the top and reheated the soup. I was able to fill the pressure canner with 14 pints of soup and I still have about 4 more servings in the fridge. Three batches is lots of soup.... Anyhow, the pints were canned at 10 pounds for 75 minutes and now I have no excuse not to take lunch to work!
Since I had A LOT of turnips I thought I'd make a triple batch of soup. I purchased 6 pounds of lamb and also dug out some frozen lamb bones from my freezer to toss in. This simmered for about an hour and then I added the vegetables. After we had some for dinner, the rest went into the fridge overnight.
Today I skimmed the chilled fat off the top and reheated the soup. I was able to fill the pressure canner with 14 pints of soup and I still have about 4 more servings in the fridge. Three batches is lots of soup.... Anyhow, the pints were canned at 10 pounds for 75 minutes and now I have no excuse not to take lunch to work!
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