Simple Leftover Lamb Chunky Soup
Simple Leftover Lamb Chunky Soup

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, simple leftover lamb chunky soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Meanwhile, peel and cube all of the vegetables. A great way to use Post-Easter leftover Lamb with simple store cupboard staples such as Split peas and celery. Add the leftover lamb bone to the water with the thyme, simmer until the meat is soft and starts to fall off the bone. Strain all the stock off and return to the saucepan.

Simple Leftover Lamb Chunky Soup is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Simple Leftover Lamb Chunky Soup is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook simple leftover lamb chunky soup using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Simple Leftover Lamb Chunky Soup:
  1. Prepare Fridge
  2. Prepare Leftover Lamb (shredded)
  3. Get Lamb Stock (800ml)
  4. Prepare Salted Butter (10g)
  5. Make ready Fresh
  6. Take Celery Stick (1 stalk)
  7. Get Organic Carrot (1 medium)
  8. Take Potatoes (2 medium or 4 small)
  9. Take Store Cupboard
  10. Make ready Split Peas (2 Cups dried)

This North African-inspired soup is perfect for using up cooked lamb, or substitute leftover beef. Plus: More Soup Recipes and Tips In a large saucepan, heat the olive oil. From salad and rice bowls to pita sandwiches and. Chef Way Andrew Carmellini serves fresh pappardelle with a ragù of house-ground lamb shoulder cooked in lamb stock.

Instructions to make Simple Leftover Lamb Chunky Soup:
  1. Soak split peas over night in cold water.
  2. Get your cooking station ready with your ingredients and grab a medium saucepan, chopping board and knife. Wash and chop your carrot and celery into small cubes. Peel your potatoes and cube too.
  3. Melt your butter into a pan on a medium heat. Add the leek, celery and carrot and sauté until wilted. Drain the split peas and add in along with potato. Stir for 2 mins.
  4. Add in stock and lamb and season well. Bring to the boil and skim off any starchy foam then reduce to. Low simmer for 25-30 mins until the split peas are cooked through with a small amount of bite. Serve hot with cheese scones!

From salad and rice bowls to pita sandwiches and. Chef Way Andrew Carmellini serves fresh pappardelle with a ragù of house-ground lamb shoulder cooked in lamb stock. He finishes the dish with fresh ricotta and chopped mint. All of these chunky soup recipes will make a deliciously filling and warming meal that you won't even need a blender to make. These satisfying soup recipes are a meal in themselves, including a Vietnamese pho soup packed with noodles, an Italian minestrone soup and a chunky root vegetable soup that you can have with or without crusty bread for dipping.

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