Lamb Soup Food

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.

LAMB SHANK SOUP

Steps:

• STOCK: Place all the ingredients for the stock in a large saucepan and cover with water.
• Bring to the boil, then reduce to a very low simmer and cook for about 2 hours, or until the meat is tender enough to fall off the bones.
• Strain, reserving the liquid and meat and discarding the vegetables.
• Shred the meat and refrigerate.
• Cool overnight, refrigerate, then remove the fat from the top of the stock and discard the following day.
• SOUP: Place all the ingredients (except the shredded, reserved meat) for the soup in a large stockpot.
• Bring to the boil, then reduce to a simmer and cook for about 1 hour, or until the soup mix is tender, stirring occasionally.
• Season well to taste, add the reserved meat and heat through well.
• Serve with crusty buttered bread!

EASTER LAMB SOUP

Steps:

• Wash the lamb head and neck thoroughly and place in a pot with the onions. Cover with cold water, season with salt, and simmer for about 1 hour, skimming the surface several times.
• Cut the intestines into several pieces and wash thoroughly under running water. If you like, slice them open so you can wash them more easily. In a separate pan, bring some salted water to a boil and add the intestines. Blanch for 2 minutes, then remove with a skimmer and discard the water. Chop the intestines finely. You don't need more than 1 cup of chopped intestines.
• The head and neck are done when the meat falls from the bones. Remove them from the pot. Using a sharp knife, cut open the head and separate the meat from the bones. Remove the meat from the neck and cut all the meat into small pieces. Strain the stock and discard the onions. Let the stock cool and remove the fat. (Up to this point, the preparations can be made a day ahead. You can refrigerate the meat and the stock, making it easier to skim off the fat.)
• To finish the soup, wash the liver well and cut it into small cubes. In a skillet, heat the olive oil and sauté the liver with the scallions and chili pepper, if using. Add the finely chopped meat and intestines, together with 1 cup of the dill, and turn a few times with a wooden spoon. Transfer the mixture to a pot and add the stock plus an equal amount of water, and bring to a boil. Reduce the heat and simmer for 12 to 15 minutes. Taste and add more pepper and salt if needed.
• Beat the eggs in a large bowl with about 2 spoonfuls of water and the juice of 1 lemon. Slowly add cupfuls of the hot soup to the bowl, beating continuously with the whisk. When the egg mixture is very hot, pour it slowly into the pot, stirring well, over very low heat, to prevent curdling. Taste and add more lemon juice if needed. Sprinkle with the rest of the dill, and serve immediately.
• NOTE: Some people add 1/2 to 1 cup short-grain rice to the soup.
• If you hate the taste of boiled lamb, you can make an equally tasty magiritsa with chicken livers and chicken stock. There is even a meatless magiritsa. Sauté the scallions and dill, adding a few chopped leaves of romaine lettuce. Pour in water or stock and simmer for 10 to 15 minutes. Make the egg and lemon mixture as described above and serve.

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.

WHITE BEAN AND LAMB SOUP

Steps:

• Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.
• In a large stockpot, cook the onion in oil over low heat until just beginning to soften, about 4 minutes. Stir in garlic, and cook for 1 minute. Increase the heat to medium, and add lamb; cook for 3 to 4 minutes. Stir in carrots and celery, and cook for 1 minute. Stir in tomatoes, and season with parsley, thyme, oregano, and with freshly ground pepper and salt to taste. Add beans and broth to the pot. Bring to a boil, boil for 5 minutes, then reduce heat to medium-low. Simmer, covered, for 1/1/2 hours, or until beans are tender.
• Rinse spinach, and then place in a saucepan. Place over medium heat, and cook until wilted. This will only take a short time, and you will not need to add more liquid to the pan.
• Top each serving of soup with wilted spinach and crumbled feta cheese.

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.

LAMB AND BARLEY SOUP

Steps:

• Heat oil in heavy large pot or Dutch oven over high heat. Add lamb bones; sauté until dark brown, about 10 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium; simmer until lamb, barley and all vegetables are tender and soup is thick, stirring occasionally, about 1 hour 30 minutes. Remove bay leaves. Season with salt and pepper.