4 unbelievable Lamb Soup Recipes
The name itself is sufficient to visualize how luxurious and classy would a lamb soup be. Considered to be on the menu of a special occasion or festival, lamb transforms any meal into a lavish preparation. Be it a rice delicacy, luscious kebabs, grilled steak, gorgeous casserole, or a simple soup, lamb enhances the flavor and adds that extra zing to the food.
Soups are generally the talk of the winter season. How wonderful it is to snuggle in a warm blanket in front of the fireplace and enjoy a bowl of hot soup while watching your favorite television soap! Enough to make your stomach crave for a bowl of nutritious soup instantly, right? Yes, you can surely have one, if not many.
In the following lines, you will find some delectable and mouth-watering lamb soup recipes that will help you satiate your taste buds. Take a look!
Irish Lamb Soup
Ingredients
- 1 tbsp Olive Oil
- 1 medium onion (coarsely chopped)
- 700 g (1½ lb) boneless Lamb Shoulder (cut into ¾ inch pieces)
- ¾ cup Water or 350 ml Beer
- 1 tsp seasoned Pepper
- 2 cans Beef Broth
- 1 package Brown Gravy Mix
- 3 cups Potatoes (cut into cubes)
- 2 cups finely sliced Carrots
- 2 cups shredded Cabbage
- 2 tbsp chopped Parsley (for garnishing)
Instructions
- Heat olive oil in a large saucepan.
- Add onion and sauté until light brown, stirring frequently.
- Stir in lamb and cook until browned.
- Pour water/beer and pepper. Mix well. Cover and simmer for about 30 minutes.
- Add beef broth and gravy mix. Stir and simmer for another 5 minutes.
- Stir in potatoes and carrots. Simmer for about 15-20 minutes, until the vegetables turn tender.
- Finally, stir in cabbage and cook for additional 5 minutes.
- Ladle into soup bowls.
- Garnish with parsley.
- Serve hot.
Lamb Barley Soup
Ingredients
- 1 pound ground lamb
- ½ large Onion (chopped)
- 1 (28 ounces) can diced tomatoes (drained)
- 2 cups Water
- 3 (10.5 ounce) cans Beef Broth
- 1 (10.75 ounces) can Condensed Tomato Soup
- 4 medium Carrots (chopped)
- 3 stalks Celery (chopped)
- ½ tsp Chili Powder
- ½ tsp ground Black Pepper
- ½ cup Barley
Instructions
- Place a large soup pot on medium heat and combine lamb and onion. Stir and cook until the lamb is browned and crumbled.
- Drain excess fat, if any.
- Add tomatoes, water, beef broth, and tomato soup. Stir well.
- Mix in carrots, celery, barley, chili powder, and black pepper. Cover and simmer for 45 minutes on medium heat.
- Serve hot.
Apple, Lamb, and Lentil Soup
Ingredients
- 3 pounds Lamb Shoulder Steak
- 1 pound Lamb Neck Bones
- 1 (16 ounces) package dried Lentils
- 2 medium Yellow Onions (chopped)
- 5 Garlic Cloves (finely chopped)
- 2 tsp fresh Thyme Leaves (finely chopped)
- 2 Red Apples (peeled, cored, and diced)
- 1 cup Wine
- 1 cup fresh Cilantro Leaves (chopped)
- Salt and freshly ground Black Pepper (to taste)
Instructions
- Cut out meat from the lamb shoulder steak and set aside the bones.
- Cut the meat into 1-inch cubes and place aside.
- Place the shoulder and neck bones in a large stockpot. Pour enough water to cover the bones and simmer on medium-high heat for 1-1½ hours.
- Remove the bones from the pot and discard it. Reserve the liquid in the stockpot.
- Add lamb cubes, lentils, onions, garlic, and thyme. Stir and cook on a medium flame for 15 minutes.
- Add apples and wine. Mix well and cook for additional 15 minutes, or until the lentils and lamb turn tender.
- Season with salt and black pepper.
- Ladle soup into bowls and sprinkle cilantro.
- Serve hot.
Lamb And Spinach Soup
Ingredients
- 1½ pounds ground Lamb
- 12 ounces frozen Spinach
- 2 small Onions (sliced thinly)
- 4 cups Water
- 1/3 cup precooked Rice
- 1 tsp Salt
- ½ tsp Pepper
- 1/3 tsp Paprika
- 1/3 cup Parsley (chopped)
- 1½ cups Sour Cream
- 2 Egg Yolks (beaten)
Instructions
- Cook lamb in a large stockpot on low flame, until the lamb starts browning.
- Remove excess rendered fat.
- Add spinach and onions. Stir and cook for 5-7 minutes, until the spinach softens.
- Add water, rice, salt, pepper, paprika, and parsley. Stir and boil the mixture on high heat. Reduce heat to low and simmer for 12-15 minutes on low flame.
- Whisk sour cream and egg yolks in a bowl until rich and creamy.
- Pour 4 tbsp of the soup into the creamy mixture. Beat until well blended.
- Add the creamy mixture to the soup and cook for 5 minutes.
- Serve hot.
These simple yet lavish lamb soup recipes can be placed as an accompaniment to all kinds of meals. And if you have nothing to serve, present it as the main course meal anytime!
