RUSTIC LAMB SOUP FROM FLORENCE (MINESTRA DAGNELLO)
This is THE LAMB SOUP for a quiet, intimate evening on a rainy day. My family uses white burgundy wine which blends wonderfully with the vegetables and ends up tasting a bit sweet. Children wont even know there's wine in the soup. Celery gives a rustic, fresh taste. TRULY, WONDERFUL RUSTIC TASTING SOUP. Got the recipe from Pietro Petroni's : The Complete Book of Florentine Cooking while I was in Florence.
Provided by Polar Bear
Categories Lamb/Sheep
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Chop finely the celery, carrot and onion and sauté in 3 tablespoons of olive oil. As soon as the onion begins to change colour, add the lamb and continue to cook. After a few minutes, add the wine and allow to evaporate completely, then add the tomatoes. Continue to cook over a low heat for about one hour, then add the broth.
- Finally add the noodles and cook for a few minutes.
- Serve with freshly ground pepper.
Nutrition Facts : Calories 367.8, Fat 20.5, SaturatedFat 6.7, Cholesterol 65.1, Sodium 995.1, Carbohydrate 29, Fiber 2, Sugar 3.5, Protein 14.4
LAMB SOUP
This makes great use of leftover lamb and lamb bones. This requires overnight refrigeration which is not included in prep time.
Provided by ellie_
Categories Lamb/Sheep
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop bones in half and then place in a large soup pot, adding meat, celery, carrot, onion, peppercorns and 1/2 teaspoon salt. Bring to a boil and then simmer for 2 hours, skimming and replacing water about every 30 minutes or so so water stays at approximated original level.
- Drain using a colander over a bowl or pot, retaining liquids.
- Trim meat from bones and discard bones after removing marrow (added to meat).
- Discard gristle, carrots and celery.
- Return remainder (meat) to pot or bowl with broth and refrigerate overnight.
- Skim soup and put congealed broth (with meat) in a pan. Bring to a boil and reduce to a simmer, adding curry powder, 1/2 teaspoon salt, bouillion cube and greek seasoning, stirring. Skim.
- Season to taste.
MY MUM'S 'MAGEIRITSA' OR GREEK LAMB SOUP
At Easter time, Greeks traditionally eat a soup made of lamb intestines, liver and other offal called 'Mageiritsa'. In my house ,there was no way any of us were going to eat something like that, so my mum came up with a simple lamb soup which we loved and waited all year to eat. When I got married, I rang my mum for the recipe and when she gave it to me I couldn't believe how simple it was. The secret is in the long simmering time. My kids and my husband love it and to me it is true comfort food. Thanks mum!
Provided by joanna_giselle
Categories Lamb/Sheep
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Wash lamb pieces well and throw them in a tall pot covering them with cold water.
- Bring to the boil, skimming the pot frequently and then turn the heat down and simmer for 2 hours.
- Add the spring onion which has been washed and chopped coarsely (around 2cm pieces.) Add salt and pepper to taste.
- Simmer for another 20 minutes, then add the rice which has been rinsed and boil for another 15 minutes until the rice is cooked.
- Allow the soup to cool slightly and make an avgolemono or egg-lemon sauce.
- Separate the eggs and beat the whites for 5 minutes on low speed with a hand-held mixer until white. (It must not be firm or meringue-like.).
- Add yolks and beat briefly, then add the lemon juice in a thin stream until the mixture is fluffy.
- Then add hot soup in a thin trickle beating all the while at a low speed until most of the broth has been incorporated. You will need a large bowl to do this and you should tilt it at the beginning when you beat the egg whites so they are covered by the beaters.
- Be careful not to go too quickly or the egg will cook and curdle, it must be warmed up gradually.
- Tip the contents of the bowl back into the pot and mix lightly with a ladle.
- NOTE: The lamb here in Greece is very fatty so I don't add any oil at all to the soup but if you use leaner types of lamb (e.g. Australian or New Zealand) you may like to add 1/3 cup of oil to the soup.
Nutrition Facts : Calories 457.6, Fat 26.5, SaturatedFat 10.8, Cholesterol 202.5, Sodium 122.6, Carbohydrate 13.7, Fiber 0.3, Sugar 0.3, Protein 38.3
RUSTIC LAMB SOUP
A chunky, rustic soup made with lamb leftovers and root vegetables.
Provided by ellepatrick
Time 2h
Yield Serves 6
Number Of Ingredients 9
Steps:
- 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.
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