Lamb and Leek Soup
- 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
- white, freshly ground peppers
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.
Add lamb after 45 minutes of cooking. Rinse and thinly slice leeks. Add leeks during the last 5 minutes or cooking time.
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.