Thursday, December 6, 2012

Vegetable and Lamb Soup




This is a simple soup and brings back memories of our trip to Iceland after visiting the majestic Gulfoss waterfalls, there was a gift shop there, we were hesitant about eating at it, as they can often be over priced with mediocre food. But this soup was first class and the best part was free refills. I asked the staff about the recipe and they stated the key is good quality lamb. The other day lamb was on sale at the grocery store so I figured why not make a batch, be sure to cook with the bones in adds great depth of flavor.




Ingredients:

  • one pack of lamb chops with bones about 2 cups 
  • 3 cloves of chopped garlic
  • 1/2 a rutabaga chopped
  • 2 small carrots chopped
  • one small potato chopped
  • one small sweet potato chopped
  • one liter of vegetable stock
  • a handful of fresh parsley chopped
  • one small red onion chopped
  • one teaspoon herbs De Provence 
Method:

  1. add a little olive oil to a heavy bottomed pan and brown the lamb, and keep to one side about 5 minutes 
  2. saute the onion and garlic for a few minutes, add the lamb and all the chopped vegetables 
  3. add the stock and simmer on low for about an hour, until the lamb is very tender
  4. enjoy




Here's the one in Iceland not bad, maybe us crazy foodies taking pictures of food pays of :-) 

What recipe have you recreated lately? 





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