Welsh Lamb Soup
Soups • British
Description
Welsh Lamb Soup
Ingredients
- Onion 1 head
- Lamb Neck Fillet 0 lbs
- Swede 0 lbs
- Turnips 2 pieces
- Parsnip 2 pieces
- Salad Potatoes 20 oz
- Leek 3 pieces
- Hard Cheese to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Pour 2 liters of water into a large pot with 1 teaspoon of salt, then bring to a boil over high heat. Add the whole onion along with the lamb.
Step 2
Bring to a boil again, skimming off the foam from the surface. Cook over medium heat for 10–15 minutes or until the lamb is fully cooked.
Step 3
Using a slotted spoon, transfer the lamb to a plate and let it cool until it can be handled.
Step 4
While it cools, peel the swede, cut it into 1 cm pieces, and add it to the pot with the broth. Peel the carrots and parsnips, slice them at a slight angle into 1 cm thick pieces, and add them to the pot. Now peel the potatoes and cut them into 4 cm pieces.
Step 5
Separate all the lamb meat from the bones and return it to the pot along with the potatoes. Bring to a boil again and cook for 15–20 minutes or until nearly done. Meanwhile, slice the leeks into 1 cm thick pieces.
Step 6
Add the leeks to the pot, bring to a boil again, then cook for 10 minutes covered or until done. Taste and season to perfection.
Step 7
For even tastier results, let the soup cool overnight. In this case, simply add raw leeks, cover, and refrigerate, where it will keep for up to 3 days.
Step 8
In any case, ladle into serving bowls and serve, sprinkled with plenty of black pepper, with a slice of mature cheese and a piece of good bread.
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