RUSTIC ROOT VEGETABLE SOUP
2 Tbsp. oil
4 slices thick-cut bacon, cut into ½-inch pieces
1 lb. ground lamb
1 medium onion, diced
3 cloves garlic, minced
¼ C. flour
1 tsp. salt
½ tsp. fresh cracked black pepper
1 tsp. allspice
¼ tsp. ground cloves
6-8 ground juniper berries
6-8 C. vegetable broth
1 cinnamon stick
2 bay leaves
2 C. diced root vegetable medley*
2 C. diced size “B” potatoes
1 C. chopped cabbage
1 C. chopped celery
½ C. heavy whipping cream *optional
Heat oil in a large pot over medium-high heat then sauté the bacon, ground lamb, onion and garlic for 10-12 minutes or until meat is browned.
Drain the fat, return the meat mixture back to the pot and stir in the flour, salt, pepper, allspice, cloves and ground juniper berries.
Cook for 2-3 minutes, stirring once or twice.
Next add the broth, cinnamon stick, bay leaves, root vegetables, potatoes, cabbage and celery to the pot, bring to a boil, then reduce heat and simmer for 30 minutes.
Remove cinnamon stick and bay leave, add cream if desired and serve with warm bread.
**ROOT VEGETABLE MEDLEY: Carrots, Turnips, Parsnips, Rutabaga