Lamb and Leek Soup

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(1 vote)
Lamb and Leek Soup
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
240
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories240 kcal(11 %)

Ingredients

for
4
Ingredients
1 kilogram Rutabaga
1 small yellow onion
2 garlic
3 tablespoons olive oil
1 teaspoon pickled, green peppers
1 pinch fennel seed
6 fresh Sage (or dried)
1 jar lamb stock (400 ml or 13.5 ounces)
1 stalk Leeks
1 liter clear Broth (instant)
200 grams Rack of lamb
salt
white, freshly ground peppers
How healthy are the main ingredients?
Leekolive oilgarlicSagesalt

Preparation steps

1.

Peel and dice rutabaga and onion. Peel garlic cloves. Heat olive oil in a pan and cook rutabaga and onions until soft. Press garlic and add to pan. Add peppercorns, fennel seeds and sage. Deglaze with lamb stock and broth, then simmer for 1 hour.

2.

Add lamb after 45 minutes of cooking. Rinse and thinly slice leeks. Add leeks during the last 5 minutes or cooking time.

3.

Remove lamb from broth, cover and let rest for 5-10 minutes. Season soup with salt and pepper. Slice lamb and place in soup plates. Ladle broth into bowls and serve.