Candide Slinko's Recipe for Lamb Head Soup

1 lamb head (3-5 lbs) split in half

1 1/2 quarts water

Put split lamb head and water into crock pot and cook for 4-5 hours or until cheek meat and tissue are easily pulled off.  If head won't fit in pot, cut the head in half again.

After 4-5 hours, lift out each half of head while allowing it to drain back into the crock pot.  Place head and pieces that separated, including all tissues (meat, brains, eyes, tongue, everything) and put into separate bowl or large serving dish.  Remove all bones.  If cooked long enough, bones should come out very clean with little effort.  Carefully check to make sure that all bones are removed.  Cover this and chill.  After chilling, remove from bowl and place on cutting board.  Slice/dice into small (1/2") unrecognizable pieces (keep checking for small bones).  Chill until broth is prepared.

Next, strain the hot broth to make sure there are no small bones.  Chill broth.

As the broth chills, the fat will solidify on the top.  When the fat has solidified, remove the fat by slicing into sections with a hot knife.  Use a metal spatula to lift/skim off the fat. The broth below the fat will be liquid and gelatinous. 

Add the sliced/diced unrecognizable pieces from above to the gelatinous broth.  Reheat (in crock pot) the gelatinous mix and unrecognizable pieces.  Add vegetables and seasonings as follows:

1 envelope of Goya chicken boullion (or any kind on hand)

1 bay leaf

2 garlic cloves, roughly chopped

1 good sized fennel bulb, diced.. throw in a few of those lacy fronds too

1 can Goya white navy beans, drained and rinsed

1 head escarole

Salt and freshly ground pepper

Hot pepper flakes to taste

Bring broth to a boil.  Add bay leaf and diced fennel.

Simmer for about 30 minutes.

Add beans and chopped escarole (mainly the outer green (save inner leaves for salad).

Add pepper flakes.

Simmer about 10 more minutes.

Add salt and pepper to taste.

Serve with a nice crusty bread!