LAMB SHANK SOUP
This is my mum's recipe, which I made just recently. My son's girlfriend wanted the recipe, so I figure this is the easiest way to give it to her! If you like hearty old-fashioned soup, this is a good stick-to-your-ribs one! Cook time includes making the stock, then next day, the soup, but not the sitting overnight!
Provided by JustJanS
Categories Stocks
Time 4h30m
Yield 2 1/2 litres
Number Of Ingredients 16
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!
Nutrition Facts : Calories 894.4, Fat 40.8, SaturatedFat 16.6, Cholesterol 290.5, Sodium 1680.5, Carbohydrate 38.1, Fiber 8.4, Sugar 13.8, Protein 89.9
LAMB WITH LEMON & DILL
Make a one-pot lamb meal for two with a citrus twist
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 1h15m
Number Of Ingredients 10
Steps:
- Toss the lamb in the flour with a little salt and plenty of freshly ground black pepper. Heat the oil in a heavy-based pan, add the onion and fry for 5 mins until softened. Add the lamb and stir well until tinged brown.
- Stir in the stock, 2 tablespoons of the dill and the bay leaf. Bring to the boil, then simmer for 30 mins.
- Add the potatoes and lemon juice and cook for a further 30 mins until the potatoes are tender. Serve in soup plates or individual dishes with a spoonful of crème fraîche and a scattering of lemon zest and dill on each serving. Some crusty bread on the side will be useful for mopping up all the juices.
Nutrition Facts : Calories 531 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 0.86 milligram of sodium
LAMB, SPLIT PEA, AND DILL SOUP
An unusual combination of ingredients but I thought this made an extra-special split pea soup. Peas soak overnight.
Provided by ratherbeswimmin
Categories Lamb/Sheep
Time 8h40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, add the split peas and water; let set overnight.
- Pour peas and water into a saucepan; bring to boiling over high heat; cook for 5 minutes.
- Transfer to a 4 quart slow-cooker.
- In a large non-stick skillet, heat vegetable oil over medium-high heat.
- Cook lamb until browned on all sides; transfer meat with a slotted spoon to slow-cooker.
- Season with salt and pepper.
- Add more oil to skillet if necessary.
- Add onions, carrots, and celery; lower heat and saute, stirring frequently, until onion is softened drain and transfer vegetables to slow cooker.
- Add chicken broth to slow cooker.
- Cover and cook on LOW for 7-8 hours or until the peas are tender.
- Add in fresh dill and stir; check seasonings to taste; add salt/pepper if needed.
Nutrition Facts : Calories 783.3, Fat 37.2, SaturatedFat 13.9, Cholesterol 99.3, Sodium 1434.2, Carbohydrate 61.7, Fiber 24.5, Sugar 10.4, Protein 51.4
EASY SPLIT PEA SOUP
Easy version of a hearty winter soup
Provided by freyavg
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Fry the onion in a little butter and cook for 2 minutes. Add the other vegetables and the potato and cook a few minutes more.
- Pour in the hot stock and the split peas. Bring to a simmer and let them cook for 40 to 50 minutes under a lid or until the peas are cooked through.
- Take the soup from the heath and mix well. Season if necessary but be careful with salt as the bacon is already quite salty. Add the smoked bacon cubes and let the soup stand for about 15 min with the lid on before serving so the smokey taste of the bacon can infuse the soup.
SPLIT PEA AND BARLEY SOUP
Provided by Florence Fabricant
Categories dinner, appetizer
Time 3h15m
Yield 8 - 10 servings
Number Of Ingredients 12
Steps:
- Pick over the split peas. Rinse, drain and place them in a saucepan. Cover with water to the depth of one inch, bring to a boil and cook for two minutes. Remove from heat and set aside to soften for one hour.
- Melt butter or oil in a large, heavy kettle. Add onion, celery and carrot and saute over medium heat until soft and just barely beginning to color. Drain and rinse the peas and add them. Add 10 cups of water and the bay leaves.
- Bring to a boil, lower heat to a simmer and cook for one hour. Add the barley and continue cooking one hour longer.
- Stir the soup, add lemon juice and dill. Season to taste with salt (don't be surprised if you need quite a bit) and pepper. Serve topped with a dollop of sour cream or yogurt if you wish.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 14 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 216 milligrams, Sugar 5 grams, TransFat 0 grams
SPLIT PEA & LAMB SOUP
Steps:
- Sort peas, discarding any debris. Rinse peas; drain, and set aside. In a 5 to 6 quart pan over high heat, combine celery, onion, lamb, garlic, bay leaf, and ½ cup water. Cover and simmer rapidly for 10 minutes. Uncover, turn heat to high, and stir often until browned bits stick in pan. Deglaze by adding ⅓ cup water and stirring to scrape browned bits free. Stir often until liquid evaporates and browned bits form again. Repeat deglazing step several more times until vegetables are a rich brown, about 30 minutes total. To pan, add split peas and 7 cups chicken broth; bring to a boil on high heat. Cover and simmer until peas mash easily, about 1 hour. Discard bay leaf. (You can chill soup at this step, and continue the next day). Transfer 3 cups soup (but no meat) to a blender or food processor. Whirl until smoothly pureed. Return to pan. For thinner soup, add more broth. Stir on high heat until hot.
Nutrition Facts :
SPLIT PEA AND GREEN PEA SOUP WITH FRESH DILL
Categories Soup/Stew Bean Vegetable Sauté Vegetarian Quick & Easy Pea Healthy Vegan Dill Bon Appétit
Yield Makes 4 to 6 first-course servings
Number Of Ingredients 7
Steps:
- Heat oil in heavy large pot over medium-high heat. Add leek and bay leaf. Sauté until leek wilts, about 3 minutes. Add split peas and stir to coat. Add 5 1/4 cups broth; bring to boil. Reduce heat to medium-low. Cover and simmer until split peas are just tender, about 35 minutes. Remove from heat. Transfer 1 cup soup solids, bay leaf, and remaining 1/2 cup broth to blender. Add petite peas and 4 tablespoons dill. Puree until smooth. Return puree to soup. Season to taste with salt and pepper. Ladle into bowls. Sprinkle with remaining 1 tablespoon dill.
LAMB AND YELLOW SPLIT PEA STEW
Steps:
- Heat butter in a 2- to 3-quart heavy saucepan over moderate heat until foam subsides, then cook meat, onion, salt, pepper, and spices, uncovered, stirring occasionally, until meat is no longer pink, about 10 minutes. Add lime juice and water and simmer, covered, stirring occasionally, 30 minutes.
- Add split peas and simmer, covered, until peas are falling apart and meat is tender, 40 to 45 minutes. Keep warm, partially covered.
- Peel potato and cut into 1/4-inch dice. Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry potato in 2 batches, stirring occasionally, until crisp and golden brown, about 7 minutes. Transfer potato with a slotted spoon to paper towels to drain and season with salt.
- Fold fried potato into stew just before serving, or serve it on top.
More about "lamb split pea and dill soup food"
PEA & LAMB SOUP - STEFAN'S GOURMET BLOG – COOKING, FOOD ...
From stefangourmet.com
Estimated Reading Time 3 mins
PEA AND LAMB SOUP - SUPERCHARGED FOOD
From superchargedfood.com
VEGETARIAN SPLIT PEA SOUP WITH POTATOES, LEMON, & DILL ...
From bowlofdelicious.com
5/5 (7)Total Time 2 hrs 10 minsCategory SoupCalories 287 per serving
- Saute the onion and celery in olive oil (2 tablespoons) in a large pot until tender (approximately 3 minutes).
- Add vegetable broth (8 cups), split peas, and diced potatoes to the pot and stir. Season with salt and pepper.
- Bring to a boil. Cover and simmer on low for 1-1.5 hours, or until split peas are tender. If soup gets too thick, add more broth.
PERSIAN SPLIT PEA AND RICE SOUP WITH LAMB MEATBALLS RECIPE ...
From foodandwine.com
4/5 (4)Category LambServings 6Total Time 3 hrs 30 mins
- Make the soup In a large enameled cast-iron casserole, heat the olive oil. Add the onion, cinnamon and turmeric and cook over moderate heat, stirring occasionally, until the onion is beginning to soften, 5 minutes. Add the rice, split peas and 10 cups of water and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the rice and peas are tender and the soup is quite thick, 1 1/2 to 2 hours. Add the scallions, parsley, cilantro and mint and simmer for 30 minutes. Stir in the pomegranate molasses and season with salt.
- Make the meatballs In a medium bowl, combine all of the ingredients. Roll rounded teaspoons of the ground lamb into balls. Add the meatballs to the soup and simmer until cooked through, 10 minutes. If the soup is getting too thick, add water.
- Meanwhile, make the toppings In a small skillet, heat 2 tablespoons of the canola oil. Add the dried mint and cook until fragrant, 30 seconds. Scrape the mint oil into a bowl and wipe out the skillet. Heat the remaining 2 tablespoons of canola oil in the skillet. Add the onion and cook over moderate heat until golden and crisp, 8 minutes; drain. Serve the soup garnished with the mint oil and fried onions.
LAMB AND SPLIT PEA PERSIAN STEW - NZ HERALD
From nzherald.co.nz
Servings 4Category Weeknight MealsAuthor Angela CasleyEstimated Reading Time 1 min
- In a large frying pan heat the oil to a medium heat. Add the onion and leek. Cook for 5 to 8 minutes to soften. Stir through the turmeric, cinnamon, coriander and dill until fragrant.
- Turn up the heat a little and add the lamb, tossing around to get the flavours of the spices. Pour in the stock, wine and add the limes and rosemary. Cover and place into the oven for 1½ hours.
- Then add the split peas, season with salt and pepper, then return to the oven for another hour or until the lamb is completely tender. Add a little extra seasoning if required.
VEGAN SPLIT PEA SOUP WITH DILL AND CRISPY ... - RHUBARBARIANS
From rhubarbarians.com
5/5 (4)Total Time 1 hr 15 minsCategory Main Course, SoupCalories 328 per serving
- Heat the olive oil in a soup pot over medium high heat. Add the chopped onions and saute until golden, about 15 minutes.
- Add the next 6 ingredients, through thyme, and half of the dill. Bring to a boil. Reduce heat, cover, and simmer over medium low heat for 45 minutes to 1 hour, until peas are soft and soup is fragrant.
- Meanwhile, saute the sliced onions in a skillet over medium high heat until blackened and crispy. Remove from skillet and set aside for topping.
LEFTOVER ROAST LAMB SOUP WITH SPLIT PEAS & SPELT ...
From elizabethskitchendiary.co.uk
Ratings 8Calories 355 per servingCategory Soup
- Select SAUTE and set the timer for THREE MINUTES. Saute the onions, leeks, celery, carrots, turnips and parsnips.
LAMB AND SPLIT PEAS - FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory MainServings 2-3Total Time 2 hrs
- Remove meat from the bones in large chunks. Brown the meat and bones in a large pan heated to medium-hot. Remove and set aside, leaving in the pan any fat that has been released.
- Add onions and garlic to the pan, cooking until softened. Reduce heat to low-medium, add in herbs and spices, then cook until they release their aroma – 1-2 minutes – then add lime halves and lamb (meat and bones). Pour tomatoes and stock over the top. Cover tightly and simmer for 1 hour.
- Pour in split peas, add ½ cup water and continue to cook, covered, for 45 minutes or until the peas are al dente and the meat is meltingly tender. Add salt and pepper to taste. Serve straight from the pan. Yum!
SPLIT PEA SOUP (MY GRANDMA'S RECIPE) - MOMSDISH
From momsdish.com
4.8/5 Total Time 1 hr 15 minsCategory SoupCalories 209 per serving
- In a frying pan, saute onions with carrots and oil; cook until vegetables are soft (7-10 minutes). Add the mixture to the boiling chicken.
- Also, add peas into the cooking ingredients. Season with salt and pepper and cook for about 20 minutes.
SPLIT PEA AND GREEN PEA SOUP WITH FRESH DILL RECIPE | BON ...
From bonappetit.com
- Heat oil in heavy large pot over medium-high heat. Add leek and bay leaf. Sauté until leek wilts, about 3 minutes. Add split peas and stir to coat. Add 5 1/4 cups broth; bring to boil. Reduce heat to medium-low. Cover and simmer until split peas are just tender, about 35 minutes. Remove from heat.
- Transfer 1 cup soup solids, bay leaf, and remaining 1/2 cup broth to blender. Add petite peas and 4 tablespoons dill. Puree until smooth. Return puree to soup. Season to taste with salt and pepper. Ladle into bowls. Sprinkle with remaining 1 tablespoon dill.
SPLIT PEA AND LENTIL SOUP WITH PORK CHOPS - MOMSDISH
From momsdish.com
4.8/5 (69)Total Time 1 hr 10 minsCategory SoupCalories 286 per serving
SPLIT PEA SOUP | RECIPE | SPLIT PEA SOUP RECIPE, WHOLE ...
From pinterest.com
Servings 6Total Time 2 hrs 15 minsEstimated Reading Time 1 min
LIFE IS GOOD: VEGETABLE SPLIT PEA SOUP
From lifeisgood-louiserun.blogspot.com
Estimated Reading Time 1 min
SLOW COOKER LAMB SHANKS WITH SPLIT PEAS RECIPE
From recipeland.com
3.5/5 (15)Total Time 10 hrsServings 4Calories 213 per serving
PEA SOUP WITH FETA AND DILL RECIPE | EAT SMARTER USA
From eatsmarter.com
5/5 (14)Total Time 15 minsCuisine EuropeanCalories 533 per serving
SPLIT PEA AND HAM SOUP - CULINARY ORACLE
From culinaryoracle.com
Estimated Reading Time 1 min
GRAINS FOR EVERY SEASON BY JOSHUA MCFADDEN | COOKBOOK ...
From nigella.com
SPLIT PEA SOUP WITH DILL - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
DANISH SPLIT PEA SOUP WITH DILL RECIPE | YUMMLY | RECIPE ...
From pinterest.com
A SPLIT PEA SOUP RECIPE WITH LEEKS AND FRESH DILL - FOOD NEWS
From foodnewsnews.com
CREAM IN SPLIT PEA SOUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CARBS SPLIT PEA SOUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SPLIT PEA SOUP - JEWISH CARE INTERACT
From jewishcareinteract.org
LAMB SPLIT PEA AND DILL SOUP RECIPES
From tfrecipes.com
ASTRAY RECIPES: SPLIT PEA AND LAMB SOUP
From astray.com
ASTRAY RECIPES: YELLOW SPLIT PEA AND LAMB SOUP
From astray.com
SPLIT PEA AND DILL SOUP RECIPES
From tfrecipes.com
SPLIT PEA& LAMB SOUP - YUMMY RECIPES
From yummy-recipes.us
SLOW COOKER SPLIT PEA AND BARLEY SOUP | TASTY KITCHEN: A ...
From tastykitchen.com
SPLIT PEA AND GREEN PEA SOUP WITH FRESH DILL RECIPE - FOOD ...
From foodnewsnews.com
SPLIT PEA AND LAMB SOUP - BIGOVEN.COM
From bigoven.com
SPLIT PEA AND VEGETABLE SOUP WITH FLANKEN - WHY COOK?
From ringlercookbook.com
CHICKEN SPLIT PEA SOUP - COMPLETERECIPES.COM
From completerecipes.com
SPLIT PEA SOUP WITH LAMB SHANKS - RECIPE | COOKS.COM
From cooks.com
SPLIT PEA AND FENNEL SOUP2 - DONNA HAY
From donnahay.com.au
LAMB & SPLIT PEA SOUP - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love