Rustic Lamb Soup Recipes

LAMB BONE SOUP

Steps:

• Follow the link for the recipe. Add one meaty lamb bone at the beginning. Simmer it in the stock for 2 hours, take it out and remove the meat. Set the meat aside and return the meatless bone to the stock. Continue simmering for 4 hours for a more concentrated stock.
• If your lamb stock is already cooked, pour it into a pot, add the meaty bones and simmer them in the stock for about 2 hours or until the meat is tender. Remove the meat from the bone and set it aside. Use the stock and the shredded meat to make the soup. You can cook the meat in water as well, but use good quality stock to make the soup.
• Once the stock and the meat are cooked, make the soup.
• Chop the onions and the bacon (if necessary).
• Heat the oil in a large heavy-bottomed pot. Fry the bacon cubes and the chopped onion on medium-low heat for about 4 minutes.
• Add the chopped carrots, and garlic, stir well and cook for about 4 minutes. Add the peeled and cubed potatoes, caraway seeds, thyme, rosemary, bay leaves, chili. Stir well.
• Add the stock. Cook for about 10 minutes.
• In the meantime, chop the cabbage. Add cabbage and drained white beans to the pot. Cook for another 10 minutes or until the cabbage is cooked to your liking, it should not get mushy.
• Add the shredded meat and heat through for a few minutes.
• Adjust the taste with vinegar, Worcestershire sauce, salt, and pepper.
• Serve sprinkled with fresh parsley if desired.

LAMB AND VEGETABLE SOUP

Steps:

• Place a 6-qt. Dutch oven or heavy-bottomed soup pot over medium-high, heat. Heat the oil then add 1/3 of the lamb cubes and sear, turning occasionally until well browned. Transfer to a plate and repeat browning the lamb in batches until all the lamb is seared. Reserve
• Reduce the heat to medium and add the onions, leeks and fennel to the pot. Cook for 3-4 minutes until the onions are lightly browned. Add the garlic and cook for another 30 seconds.
• Return the lamb to the pot and add the chicken broth, wine, tomatoes, thyme bundle, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat to low, cover and simmer for about 1-1/2 hours until the lamb is tender.
• Add the potatoes and carrots and continue to cook for another 30-40 minutes until the vegetables are fork-tender. Remove and discard the remains of the thyme bundle and the bay leaves. Taste and adjust seasoning if necessary.
• Ladle the soup into bowls and garnish with fresh thyme sprigs or chopped parsley. Serve with warm crusty bread.

RUSTIC LAMB SOUP

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.

HEARTY LAMB & BARLEY SOUP

Steps:

• Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.
• When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.

LAMB SOUP

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.

RUSTIC LAMB SOUP FROM FLORENCE (MINESTRA DAGNELLO)

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.