Lamb soup recipe

Bone-in lamb simmered in plain water with rutabaga and root vegetables, seasoned with nothing but salt, pepper and dried soup herbs.

1 hour and 35 minuteseasy9 ingredients

Ingredients

• 1000 g bone-in lamb shoulder
• 400 g rutabaga
• 4 potatoes
• 3 carrots
• 1 onion
• 2 tbsp dried soup herbs
• 2000 ml water
• 2 tsp salt
• 1 tsp black pepper

How to make Lamb soup

1. Put 1 kg of bone-in lamb shoulder, cut into large pieces, into a pot with 2 L of cold water. Do not brown it first: the broth is meant to stay clear.
2. Bring it slowly to a boil and skim the grey foam off for several minutes, then add 2 tsp of salt.
3. Simmer covered for 40 minutes, then stir in 2 tbsp of dried soup herbs.
4. Peel and cut 400 g of rutabaga into large cubes. This is the vegetable that makes the soup Icelandic rather than a generic lamb broth, and skipping it changes the dish.
5. Add the rutabaga along with 4 potatoes, 3 carrots and 1 onion, all in big chunks, and cook 20 to 25 minutes until tender.
6. Season with 1 tsp of black pepper. No stock cube, no garlic, no thyme: salt, pepper and the soup herbs are the whole seasoning.
7. Serve the meat, the vegetables and the broth together in deep bowls, with rye bread and butter.

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