HEARTY WINTER SOUP
This soup has a delicious variety of winter vegetables combined in a rich amb shank stock with lentils Cook the stock for the soup a couple of days before required and add most of the vegetables on the day of serving Stir the colorful pepper and parsley in as you serve the soup Make a complete meal by serving with hot crusty bread .
INGREDIENTS:
- 3 lamb shanks
- 2 1/2 liters water
- 1 onion
- 1 stick celery
- 1/2 cup brown lentils
- 4 carrots
- 2 potatoes
- 1 small turnip
- 1/4 small cabbage
- 2 rashers bacon
- 1 onion, extra
- 1 stick celery, extra
- 2 beef stock cubes
- 2 tablespoons chopped parsley
- 1/4 chopped red pepper
- salt,
- pepper
HEARTY WINTER SOUP RECIPE:
Add lamb shanks to water in pan, add roughly chopped onion and celery salt, and pepper Cover, and simmer for 1 hour. cool, refrigerate overnight Cover lentils with water. soak overnight. Next day, strain stock, discard and vegetables Return stock to the pan with drained lentils and chopped meat from shanks Bring to boil, add chopped carrots, potatoes, turnip, and shredded cabbage
Remove rind from bacon, and cook chopped bacon, extra onion, and extra celery until onion is transparent, in a separate pan, add to soup with crumbled stock cubes Simmer, covered, for one hour Add parsley and red pepper just before serving Season with salt and pepper
Serves 6 to 8
Also Read: CORN AND BACON SOUP