Rustic Lamb Vegetable Mint Soup Recipes

RUSTIC LAMB SOUP FROM FLORENCE (MINESTRA DAGNELLO)

Steps:

• Chop finely the celery, carrot and onion and sauté in 3 tablespoons of olive oil. As soon as the onion begins to change colour, add the lamb and continue to cook. After a few minutes, add the wine and allow to evaporate completely, then add the tomatoes. Continue to cook over a low heat for about one hour, then add the broth.
• Finally add the noodles and cook for a few minutes.
• Serve with freshly ground pepper.

LAMB AND VEGETABLE SOUP

Steps:

• Place a 6-qt. Dutch oven or heavy-bottomed soup pot over medium-high, heat. Heat the oil then 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. Reserve
• Reduce the 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 the 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 fork-tender. Remove and discard the remains of the thyme bundle and the bay leaves. Taste and adjust seasoning if necessary.
• Ladle the soup into bowls and garnish with fresh thyme sprigs or chopped parsley. Serve with warm crusty bread.

CROCK POT RUSTIC LAMB STEW

Steps:

• Sprinkle lamb with 1/2 t salt and the pepper.
• Coat with flour.
• Heat oil in a 2 to 3 quart Dutch oven over medium-high heat.
• Brown lamb a few pieces at a time in the hot oil.
• Remove to crock pot with slotted spoon.
• Reduce heat to medium.
• Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned.
• Stir in the water scraping up browned bits on bottom of pot.
• Transfer onion mixture to the crock pot; add carrots and potatoes.
• Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes.
• Note: I have also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good.

LENTIL SOUP WITH LAMB AND MINT

Steps:

• Heat oil in heavy large pot over medium-high heat. Add lamb, celery, parsnips, onion, and garlic. Sauté until vegetables are almost tender and lamb is cooked through and beginning to brown, breaking up lamb with back of fork, about 15 minutes. Add lentils and stir 1 minute. Add 4 cans broth, tomatoes with juice, and cumin. Bring soup to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 40 minutes.
• Transfer 2 cups soup to blender and puree until smooth; return to same pot. Mix in 1/4 cup mint. Thin soup with more broth if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with remaining 3/4 cup mint.