Leftover Lamb Soup
This year I hosted Christmas Day at my house. One of the dishes I served was roast lamb. Now I intentionally cooked too much as I wanted there to be leftovers, as I did not want to cook on Boxing Day. Now I know making this soup is cooking, but a soup is about 10 minutes of work, then it cooks itself, and after a big Christmas dinner, easy is essential and a light soup is all that is needed.
Now I did buy two large lamb bones for this soup, as on Christmas day my dog got to enjoy the bones that were roasted, but if you don't have a dog, save the bones from the roast and use them.
Also if you just want to make this lamb soup from fresh meat, just add the meat with the bones and cook as per recipe, it doesn't have to be made with leftovers.
This was something we loved, hope you do to.
Now I did buy two large lamb bones for this soup, as on Christmas day my dog got to enjoy the bones that were roasted, but if you don't have a dog, save the bones from the roast and use them.
Also if you just want to make this lamb soup from fresh meat, just add the meat with the bones and cook as per recipe, it doesn't have to be made with leftovers.
This was something we loved, hope you do to.
Recipe
Recipe adapted from www.taste.com.au/
Serves 6
1 tablespoon extra virgin olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 carrots, diced
1 celery stalk, diced
2 tablespoons parsley stalks, finely chopped
2 large lamb bones, either fresh or leftover from your roast
3 litres water
1 tablespoon vegeta
1 large potato, peeled, cubed
1 cup frozen peas
200g beans, trimmed, cut into bite sized pieces
1 1/2 cups cold shredded leftover cooked lamb
120g, any dried pasta you like to have in soup
2 tablespoons fresh continental parsley, torn
Serves 6
1 tablespoon extra virgin olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 carrots, diced
1 celery stalk, diced
2 tablespoons parsley stalks, finely chopped
2 large lamb bones, either fresh or leftover from your roast
3 litres water
1 tablespoon vegeta
1 large potato, peeled, cubed
1 cup frozen peas
200g beans, trimmed, cut into bite sized pieces
1 1/2 cups cold shredded leftover cooked lamb
120g, any dried pasta you like to have in soup
2 tablespoons fresh continental parsley, torn
Heat oil in a large saucepan over medium heat. Add onion, garlic, carrot, celery and parsley stalks. Cook, stirring occasionally, for 3 minutes or until vegetables have softened. Add lamb bones and water. Bring to a simmer, add vegeta, season with a little salt and pepper. Cover. Reduce heat to low. Cook for 1 hour.
Add potato, peas, beans and lamb. Simmer for 10 minutes. Add pasta. Taste, season with salt and pepper, if needed. Cook a further 10 minutes or until the pasta is cooked. Sprinkle soup with parsley just before serving.
Add potato, peas, beans and lamb. Simmer for 10 minutes. Add pasta. Taste, season with salt and pepper, if needed. Cook a further 10 minutes or until the pasta is cooked. Sprinkle soup with parsley just before serving.
Enjoy!