This 'mutton' soup actually
uses lamb chops, which is much more popular in America than mutton.
Feel free to substitute with mutton, however.
Mutton
Soup
- 8 lamb chops
1 teaspoon salt
1 teaspoon pepper
1 tablespoon vegetable oil
2 cups water
1 tablespoon chopped flat-leaf parsley
1 bay leaf
1 teaspoon peppercorns
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 pound potatoes, peeled and diced
2 cups cabbage, shredded
1 onion, chopped
1 leek rib, sliced
12 pearl onions
1 1/2 cups celery, sliced
1 1/2 cups peas
- Season lamb chops with
salt and pepper. Heat oil in a saucepan and brown on both sides
of lamb chops. Remove lamb and place in a Dutch oven. Pour off
any fat and deglaze saucepan by adding water.
- Pour water over lamb in
the Dutch overn and bring to a boil. Enclosed in cheesecloth
bag, add chopped parsley, bay leaf, peppercorns, thyme, and rosemary
to the boiling water. Lower the heat and simmer covered.
- Add diced potatoes, shredded
cabbage, chopped onion, sliced leek rib, pearl onions, sliced
celery. Simmer for 20 minutes or until meat and vegetables are
tender, then add peas. Add more water if needed. Simmer for 10
minutes.
Makes 8 servings.
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