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Hotch-Potch

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    Source: www.tastebook.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 large onion

    2. 2 medium turnip s

    3. 2 carrot s

    4. 1 tspn dried parsley or 4 sprigs fresh parsley

    5. 1 tspn dried basil or 2 tspn fresh basil

    6. 1/2 tspn dried thyme or 1 tspn fresh thyme

    7. 1 chicken , cut into quarters

    8. 2 tspns salt

    9. 1/4 tspn black pepper

    10. 2 tbsp butter

    11. 2 lamb chops

    Instructions Jump to Ingredients ↑

    1. Peel and chop the onion. Peel the turnips. Wash the carrots. If you’re using fresh herbs, chop them or snip them with a scissors. Put the chicken, onions, carrots, turnips, parsley, salt and pepper into a 6 quart pot with a tight-fitting lid. Cover with cold water. Bring to a boil. Turn the heat to low. Cover and simmer for 2 hours. During the last 20 minutes of simmering, melt the butter in a frying pan. Turn the heat to medium. Put in the lambchops. Brown them on both sides. Add the browned lambchops to the soup. Simmer for another 20 minutes and serve.

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