SOUP RECIPES WITH LAMB RECIPES

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LAMB SHANK SOUP RECIPE - FOOD.COM



Lamb Shank Soup Recipe - Food.com image

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!

Total Time 4 hours 30 minutes

Prep Time 30 minutes

Cook Time 4 hours

Yield 2 1/2 litres

Number Of Ingredients 16

3 lamb shanks
1 onion, roughly chopped
2 stalks celery
2 carrots, peeled and roughly chopped
1 teaspoon black peppercorns, lightly crushed
1 clove garlic, crushed
3 -5 stalks parsley
3 -5 sprigs fresh thyme (optional)
3 stalks celery, diced finely
2 large carrots, cut into tiny dice
2 medium onions, diced
1 small swede turnip, grated
1 (40 g) packet dry onion soup mix
1 (500 g) packet dried soup mix (a mix of dried pearl barley, lentils and dried vegetables)
9 cups water
salt & freshly ground black pepper

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, FatContent 40.8, SaturatedFatContent 16.6, CholesterolContent 290.5, SodiumContent 1680.5, CarbohydrateContent 38.1, FiberContent 8.4, SugarContent 13.8, ProteinContent 89.9

LAMB AND BARLEY SOUP RECIPE - FOOD.COM



Lamb and Barley Soup Recipe - Food.com image

I grew up eating Campbell's Scotch Broth soup but when I tried it as an adult it was lacking. So I came up with my own version. This is a hearty soup for a cold day. Note: I usually make this soup ahead of time so I can refrigerate it and skim off any fat from the lamb.

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs lamb stew meat, with bones (neck bones)
2 cups water
5 cups beef broth
1 bay leaf
1 1/2 stalks celery, 1/2-inch dice
1 large carrot, peeled and cut into 1/2-inch dice
1 turnip, peeled and cut into 1/2-inch dice
1 onion, diced
1 leek, white and light green part only, cut into 1/4-inch slices
1/4 teaspoon dried thyme
1/2 cup barley
salt
pepper
garlic powder

Steps:

  • Season the lamb with salt, pepper and garlic powder.
  • Place the lamb in a baking pan and brown both sides of the lamb under the broiler.
  • Put the beef broth, water, bay leaf and lamb into a soup pot.
  • Bring to a boil, reduce heat and simmer, covered, for 1 hour.
  • Remove the bay leaf and lamb from the pot, allow to cool slightly and remove the meat from the bones. Discard the bones and bay leaf.
  • Return the meat to the pot and add the vegetables, barley and thyme.
  • Cover and simmer for 1 hour.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 431.4, FatContent 14.4, SaturatedFatContent 4.9, CholesterolContent 163.8, SodiumContent 620.1, CarbohydrateContent 18, FiberContent 4.1, SugarContent 3, ProteinContent 55.2

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