Sour Lamb and Vegetable Soup for Easter
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 l water
- 500 milliliters Bread drink (from the health food store)
- 400 grams lamb (lobe)
- 100 grams carrots
- 100 grams Parsnips
- 50 grams Celery
- 60 grams butter
- 1 bunch parsley
- salt
- 40 grams Pastry flour
- 200 milliliters Sour cream
- 1 egg yolk
- ½ lemon (juiced)
Preparation steps
1.
Cut lamb, carrots, parsnip and celery into cubes, saute with 2 tablespoons of butter then sprinkle with chopped parsley leaves.
2.
Pour in water and bread drink, add salt, bring to a boil and let simmer for 20 minutes.
3.
Place remaining butter in a saucepan, stir in flour, briefly fry, remove about 2 ladles of soup and stir into the roux. Stir everything back into the soup and bring to a boil, then simmer until thickened and season with salt and pepper.
4.
Combine sour cream with egg yolks. Remove soup from the heat and add sour cream-egg mixture while stirring. Season to taste with lemon juice. Serve hot.
