Rustic Lamb Soup
This hearty lamb and vegetable soup is a comforting dish that makes the most of leftover lamb joint. The tender shredded lamb combines with a medley of fresh vegetables in a rich, flavorful broth. It's a perfect meal to warm you up on a chilly day, and the aroma as it simmers on the stove will have your mouth watering in anticipation. Enjoy a steaming bowl with slices of crusty bread for a satisfying and wholesome meal.
— Constant Cookbook
Ingredients
- 200g Shredded Lamb from a leftover joint
- 4 small onions
- 4 carrots
- 2 leeks
- 1 celeriac
- 4 large potatoes
- 1 large sweet potato
- 600ml Lamb stock
- 1.4L water
Instructions
- Place the lamb stock, bones from the lamb joint and 600ml of water in a large pan. Leave to simmer, uncovered, on a medium heat for 1 hour 30 minutes. Meanwhile, peel and cube all of the vegetables.
- Sieve the liquid from the stock into a fresh pan and add the sweet potato, celeriac and carrots and boil for another 20 minutes. Meanwhile, boil the potatoes in a separate pan.
- Add the potatoes and remaining leeks and onions along with the shredded Lamb. Warm on a medium heat for 5-10 minutes.
- Season to taste and serve with large slices of rustic bread.
Yield
Serves 6
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