What you'll need:
I litter lamb bone broth (Home on the Range Organics)
1 cup chopped celery
1 cup diced potato
1 cup diced turnip
2 tablespoons butter
1/4 cup white wine
Salt and pepper to taste
Fresh oregano leaves
Jonny Hetherington Essentials Beet Habanero Hot Sauce
How to Make:
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