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Hearty Lamb Soup

chef.alexande's picture
Ingredients
  Scrag of lamb 1 1⁄2 Pound (In Pieces)
  Stock 3 Pint
  Bouquet garni 1
  Small carrots 1⁄2 Pound, peeled
  Cooking oil 2 Tablespoon
  Leeks 1⁄2 Pound, sliced and washed
  Turnip 1 , peeled and diced
  Celery stick 2 , chopped
  Long grain rice 3 Ounce
  Salt To Taste
  Ground black pepper To Taste
  Chopped parsley 1 Tablespoon, chopped
Directions

GETTING READY
1) In a saucepan, place the meat with bones and cover with cold water.

MAKING
2) Boil the meat, drain and keep it under running cold water.
3) In a pan, transfer the drained meat.
4) Cover the meat with stock, bouquet garni and carrots as whole.
5) Boil the stock, cover the pan and simmer for at least 1 hour.
6) Let the stock get cool and remove the excess fat.
7) In a large suacepan, heat the oil.
8) in the pan, saute leeks, turnip along with celery for about 10 minutes.
9) In a strainer, strain the stock from the meat abd pour over vegetables.
10) Bring the stock to boil.
11) Add rice to the stock and again boil for further 8-9 minutes until the rice is fully cooked.

FINALIZING
12) Remove the bones from the meat and cut the carrots in the slices.
13) Return meat and carrots to the stock.

SERVING
14) Chill the hearty soup and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
80 Minutes
Ready In: 
100 Minutes
Servings: 
4

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