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Lamb And Pea Soup

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Ingredients
  Lamb shanks 4
  Dry red wine 3⁄4 Cup (12 tbs)
  Water 3 1⁄2 Cup (56 tbs)
  Onion 1 Medium, cut into pieces
  Parsley sprigs 4
  Bay leaf 1
  Summer savory 1 1⁄2 Teaspoon
  Whole black pepper 10
  Salt 1 1⁄2 Teaspoon
  Peas 3 Cup (48 tbs) (Fresh/Frozen)
  Mushrooms 1⁄4 Cup (4 tbs), sauteed
Directions

Place shanks in a deep kettle.
Add wine, water, onion, parsley, bay leaf, savory, whole black peppers, and salt.
Bring to a boil; reduce heat.
Cover and simmer slowly for 3 hours.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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