Harvest Broth

• 1 kg lamb neck
• 200 grams green peas
• 200 grams broad beans
• 1 medium carrots carrot
• 1 each onions
• 1 each turnip small
• 1 each cauliflower florets small
• 5 each parsley leaves fresh sprigs
• 1 1/2 litres water
• 1 x salt and black pepper

1. Remove as much fat as possible from the meat.
2. Place the meat in a large saucepan and cover with the water.
3. Bring to the boil and skim any fat from the surface of the liquid.
4. Shell the peas and beans.
5. Peel and dice the carrot, onion and turnip.
6. Add the vegetables, except the cauliflower, to the meat.
7. Season.
8. Cover the saucepan and simmer slowly for 3 hours.
9. 30 minutes before serving the broth, cut the cauliflower into sprigs and add to the saucepan.
10. Serve hot decorated with sprigs of parsley.

neck, green peas, beans, carrots carrot, onions, cauliflower, parsley, water, salt

Taken from recipeland.com/recipe/v/harvest-broth-38166 (may not work)