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Hearty winter soup
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| Artist: |
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| Categories: |
Soups & Stews, Winter |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3
| | Lamb shanks | | 2 1/2
| liter | Water (10 cups) | | 1
| | Onion, chopped | | 1
| | Celery stick, chopped | | 1/2
| cup | Brown lentils | | 4
| | Carrots, chopped | | 2
| | Potatoes, chopped | | 1
| | Small turnip, chopped | | 1/4
| | Cabbage, small shredded | | 2
| | Bacon rashers, chopped | | 1
| | Onion, chopped, extra | | 1
| | Celery stick, chopped, extra | | 2
| | Beef stock cubes | | 2
| tbsp | Parsely, chopped | | 1
| | Red capsicum, chopped |
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Procedures:
| 1 | Combine lamb shanks, water, onion and celery in a large waucepan, bring to the boil, reduce heat, simmer, covered for 1 ?hours, cool, refrigerate overnight. | | 2 | cover lentils with water, soak overnight. | | 3 | next day, strain stock, discard fat and vegetables. | | 4 | Return stock to saucepan with drained lentils and chopped meat from shanks. | | 5 | Bring to the boil, add carrots, potatoes, turnip and cabbage. | | 6 | Cook bacon, extra onion and celery in frying pan until onion is soft; add to soup with crumbled stock cubes. | | 7 | Simmer covered for 1 hour. | | 8 | add parsely and capsicum just before serving. | | 9 | notes: cook the stock for the soup a couple of days before required, add most of the vegetables on the day of serving. | | 10 | Stir capsicum and parsely in as you serve the soup. | | 11 | Make a complete meal by serving with hot crusty bread recipe unsuitable to freeze or microwave. |
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