1 cup romano beans, dry
1 1/2 lb lamb, boneless shoulder
2 tbsp vegetable oil
4 leeks
4 garlic cloves
2 tomatoes
4 cup chicken broth
1 tbsp marjoram, fresh,fine chopped
1 salt
1 pepper
1 small cauliflower
2 small zucchini
1/2 package spinach (10oz/284g pkg)
1/4 cup parsley, chopped
1 parmesan cheese, fine grate
A Recipe for
Spring Lamb & Vegetable Soup
What is patriotism but the love of the food one ate as a child? |
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This Recipe for Spring Lamb & Vegetable Soup is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Spring Lamb & Vegetable Soup from the recipe cookbook of Recipes-to-go (Meat)
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
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The poets have been mysteriously silent on the subject of cheese. |
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Food Tip |
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Food Tip |
Sort and rinse beans; soak overnight in cold water to cover (at least
5 c1;0cups) or bring to boil in water to cover, boil 2 minutes, cover
and let stand 1 hour. Drain and reserve 4 cups of the soaking liquid.
Trim lamb and cut into 3/4 inch cubes. In large saucepan or kettle,
heat oil and brown lamb cubes on all sides over medium-high heat.
Meanwhile, cut root ends from leeks; slice lengthwise and rinse well
under cold running water. Slice thinly. Mince garlic and add to lamb.
Saute 3 to 4 minutes. Peel, seed and chop tomatoes. Add with beans,
broth, reserved bean liquid, marjoram and salt and pepper to taste.
Brint to boil, cover, reduce heat and simmer 45 minutes, stirring
occasionally. Cut cauliflower into small florets and slice zucchini.
Add both to soup and cook 10 minutes. Wash and chop spinach; add to
soup with parsley and cook 3 to 5 minutes longer. Do not overcook
since spinach will lose its colour. If making ahead, add spinach and
parsly just before serving, after soup has been reheated.
Serves: 10
Spring Lamb & Vegetable Soup Recipe brought to you by Recipes To-Go