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Spring Lamb and Vegetable Soup
| 1 cup |
Dry Romano Beans |
250 ml |
| 1-1/2 lb |
New Zealand Spring Lamb Boneless Shoulder, defrosted |
750 g |
| 2 tbsp |
Vegetable Oil |
30 ml |
| 4 |
Leeks |
4 |
| 2 |
Tomatoes |
2 |
| 4 cups |
Chicken Broth |
1 L |
| 1 tbsp |
Finely Chopped Fresh Marjoram or 1 tsp (5 ml) Dried |
15 ml |
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Salt and Pepper |
|
| 1 |
Small Cauliflower |
1 |
| 2 |
Small Zucchini |
2 |
| 10 oz |
Spinach |
284 g |
| 1/2 cup |
Chopped Parsley freshly grated Parmesan Cheese |
50 ml |
Sort and rinse beans; soak overnight in cold water to cover (at least 5 cups/1.25 L) or bring to boil in water to cover, boil 2 minutes, cover and let stand 1 hour. Drain and reserve 4 cups (1 L) of the soaking liquid.
Trim lamb and cut into 3/4" (2 cm) 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. Sauté 3 to 4 minutes.
Peel, seed and chop tomatoes. Add with beans, broth, reserved bean liquid, marjoram and salt and pepper to taste. Bring 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 parsley just before serving, after soup has been reheated.
Yield: 8 to 10 serving
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