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Servings 12
Calories 228 kcal

Ingredients
 

  • 600 g shoulder of lamb cubed
  • 3 onions medium chopped
  • 4 tbsp olive oil
  • 3 carrots, med chopped finely
  • Fresh rosemary leaves, 4 sprigs
  • 3.5 pints of water
  • 4 lamb/chicken stock cubes
  • 4 bay leaves
  • 2 sticks of celery, finely chopped
  • 2 garlic cloves, chopped

Garnish

  • 12 tbsp extra virgin olive oil
  • fresh mint chopped

Instructions
 

  • Place the lamb cubes, onions, carrots, rosemary, bay, garlic, water, stock cubes and celery into a saucepan, bring to a boil, then simmer for 1 1/2 hours or until very tender.
  • Skim well, all the time. Then season well with salt and pepper.
  • Make the oil by liquidising the oil and mint together, and possibly a little black pepper.
  • To serve, heat the soup and finally top with the minted oil.
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Nutrition Facts
Spring Lamb Soup with Mint Oil
Amount per Serving
Calories
228
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
20
mg
7
%
Sodium
 
56
mg
2
%
Potassium
 
201
mg
6
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Lamb, Main Course, Soup, Starter
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