-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
-1/4 cup white wine
-Sea salt and pepper to taste
-Fresh oregano leaves
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.