Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 2 pounds boneless lamb, cut into chunks

  3. 8 1/2 cups water - divided use

  4. 1 teaspoon salt

  5. 1/2 teaspoon ground black pepper

  6. 1/2 pound carrots, peeled and sliced

  7. 1 turnip, peeled and sliced

  8. 1 pound leeks, sliced (white and light green parts) - divided use

  9. 1 pound potato, peeled and cubed

  10. 1/4 cup all-purpose flour

  11. 1/2 cup chopped fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. In a heated skillet add oil and lamb, cook for about 5 minutes, turning often, until lamb is browned. Transfer lamb to a large stockpot and add 8 cups water, salt and pepper; mix well and simmer slowly for 20 minutes. Add carrots, turnips and white part of leeks; simmer gently for 1 hour. Add potatoes and continue to simmer for another 30 minutes. Whisk flour with remaining 1/2 cup water and pour into soup mixture. Add green part of leeks along with parsley; simmer for 10 minutes. Remove from heat and serve hot.


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