#EssentialRecipe => Cream of Root and Oregano in Lamb Bone Broth


-1 litter lamb bone broth (Home on the Range Organics)

-1 cup chopped celery

-1 cup diced potato

-1 cup diced turnip

-2 tablespoons butter

-1 shallot

-1/4 cup white wine

-Sea salt and pepper to taste

-Fresh oregano leaves

-Yogurt (plain)

-Jonny Hetherington Essentials Beet Habanero Hot Sauce


Sauté the celery and finely chopped shallot in 2 tablespoons of butter on medium heat. When the the vegetables start to get translucent stir in your bone broth, preferably heated in a separate pot.

Add the potato and turnip and let simmer for 30-45 min or when the potatoes are soft. Salt and pepper to taste.

Add the white wine and simmer for 10 more minutes.

Transfer to a blender, cover with a tea towel and blend until puréed. Ladle into shallow bowls and serve with fresh sage leaves, a strip of yogurt and Beet Habanero Sauce to taste.

Voila! Spicy cream of root and oregano in lamb bone broth.

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