Lamb and Leek Soup
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
240
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 240 kcal | (11 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram Rutabaga
- 1 small yellow onion
- 2 garlic cloves
- 3 Tbsps olive oil
- 1 tsp 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 l clear Broth (instant)
- 200 grams Rack of lamb
- salt
- white, freshly ground peppers
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.
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