1 tablespoon fresh tarragon leaves
1-2 cups frozen or fresh peas (optional, for color)
2-3 large sprigs of thyme, or 2 bay leaves
4 cups chicken broth or stock
2 pounds baby potatoes (1-2 inch in diameter)
1 pound baby carrots (or about 6 medium cut in 3-inch lengths)
1 pound frozen peeled cipollini onions (or use 3 medium unions, cut into wedges)
3-4 tablespoons oil
Salt and pepper
3 pounds lamb shoulder (or use beef chuck roast) cut in 2-inch chunks
Feasting At Home
Hi, I'm Sylvia Fountaine, chef & caterer living in the beautiful Pacific Northwest - and this is where you'll find delicious inspiration ...
http://www.feastingathome.com
Healthy Luscious Potato Leek Soup
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Portobello Steak Salad with Corn and Tomatoes
Zucchini Hummus