 |
WHITE BEAN AND LAMB SOUP
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SOUP-----
2 tb Light-tasting olive oil
1 c Chopped celery
1 c Chopped onion
2 ts Minced garlic
2 ts Dried sage
6 c Chicken stock or broth
2 c Water
1 lb Lamb shanks
1 lb Dried navy beans
2 ts Fresh lemon juice
Salt
Freshly ground pepper
-----GARNISH-----
3 lg Plum tomatoes -- shells only,
- cut into 1/4-in dice
1/4 c Fresh basil leaves
- cut into fine julienne
HEAT OIL in 4-quart pot. When hot, add celery, onion,
garlic and sage. Cook until onion is softened, about 5
minutes. Add stock or broth and water. Bring to a
boil. Add lamb and beans. Bring to boil again. Simmer,
covered, 2 hours, stirring occasionally. Use slotted
spoon to remove lamb. When cool enough to handle,
remove meat from bone. Cut meat into 1/3-inch dice.
Puree 2 cups beans with 1 cup soup liquid until
smooth. Return meat and pureed mixture to pot. Stir
well to combine. Add lemon juice and season to taste
with salt and pepper. Can be made ahead and
refrigerated as long as 3 days or frozen. Reheat
gently, thinning with water as needed. Adjust
seasoning and lemon juice. To serve, garnish with
tomato and basil.
- - - - - - - - - - - - - - - - - -
|
