Lamb and Vegetable Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Tbsp olive oil
2 1/2 lbs lamb shoulder or leg cut in 1-inch cubes
1 large onion, chopped
2 leeks, sliced, white and light green only
1 large fennel bulb, cored and chopped
3 garlic cloves, finely chopped
8 cups chicken broth
1 cup white wine
1 can (14.5 oz) diced tomatoes
4 sprigs fresh thyme, tied with a string
2 bay leaves
1 tsp salt
1/4 tsp pepper
1 lb small yellow waxy potatoes, halved
3 carrots, sliced
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Directions: |
Directions:Heat a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Heat the oil and add 1/3 of the lamb cubes and sear, turning occasionally until well browned. Transfer to a plate and repeat browning the lamb in batches until all the lamb is seared.
Reduce heat to medium and add the onions, leeks, and fennel to the pot. Cook for 3-4 minutes until the onions are lightly browned. Add the garlic and cook for another 30 seconds.
Return lamb to the pot and add the chicken broth, wine, tomatoes, thyme bundle, bay leaves, salt and pepper. Bring to a boil, then reduce the heat to low, cover and simmer for about 1 1/2 hours until the lamb is tender.
Add the potatoes and carrots and continue to cook for another 30-40 minutes until the vegetables are tender. Remove and discard the remains fo the thyme undle and the bay leaves Taste and adjust seasoning if needed.
Serve with warm crusty bread. |
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