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? 





Bookmark and Share
Pin It

23 comments:

  1. The lamb sounds great in this soup!

    ReplyDelete
  2. Lamb..yummy! I am actually thinking that my mom would like this soup, lamb is her favorite meat.

    ReplyDelete
  3. I love soups Rebecca and this look delicious!
    me? im in these times you know I continue making things for Christmas.
    Tomorrow is the grsduation of my twins I cant believe the time go so fast!

    ReplyDelete
    Replies
    1. wow congrats on the twins graduating what are their plans next?

      Delete
  4. I've made lamb soups many times and I adore the flavor of lamb. But lamb chops in a soup? I don't think so. I'd use lamb loin chops (much less expensive and rather fatty, which brings flavor to the party). I do know how delicious such a soup can be, especially as a lamb and barley concoction.

    ReplyDelete
    Replies
    1. that could have been what they were I am not very good with cuts of meat they were fatty either way it was tasty to me

      Delete
  5. What stunning photos of your trip! And the stew looks great too.

    ReplyDelete
  6. I saw this recipe and knew I had to comment on it. One of the biggest pleasures to be derived from cooking this soup is to see the lamb meat peeling off the bones! :-) It's just yummy. If it wasn't for the fact that I've got chicken'n'chips for tea I would have been salivating at your recipe. Which reminds me I have to re-introduce my two children to lamb again! :-)

    Greetings from London.

    ReplyDelete
    Replies
    1. I think you have a wee British accent :-) tea haven't heard that for a while

      Delete
  7. I remember one of your photos from your trip with the sheep crossing the road :) It's no wonder they have good, quality lamb to make that soup. It must taste wonderful.

    ReplyDelete
    Replies
    1. thats right their lamb is all free range love that all animals deserve a good life

      Delete
  8. This soup will definitely keeps me warm,loving this droolworthy soup.

    ReplyDelete
  9. This looks flavorful and delicious. For lamb soup, I like to add a lot of black pepper. I guess, add some tomatoes also very nice. :)

    ReplyDelete
  10. A gorgeous soup and wonderful waterfalls!

    Cheers,

    Rosa

    ReplyDelete

LinkWithin

Related Posts with Thumbnails