I’ve been under the weather lately and it’s winter, which combine to give me even more of a craving than usual for soup. Tonight I decided to improvise a lamb soup. I didn’t have any wine on hand to add, but wine is an excellent addition to lamb soups.
Lamb Onion Soup with Pasta and Potatoes
1 lb lamb stew meat, cut into small chunks
1 small yellow onion, diced
3 cloves garlic, minced
2 tbl butter
Drizzle of olive oil (optional)
~2 c. chicken or lamb broth
Water
Handful of baby potatoes, cut into small chunks
A couple handfuls of pasta
Ground rosemary to taste
Salt to taste
A few drops of Worcestershire sauce
1. Over low heat, caramelize the onions in melted butter until deep reddish-brown. When the onions are about ready, add the garlic and fry a little more until fragrant.
2. If necessary, add a little olive oil or more butter and brown the lamb.
3. Add chicken broth and sufficient water to allow for the potatoes and pasta. Turn up to a simmer.
4. When water is simmering, add the potatoes, rosemary, salt, and Worcestershire sauce. Cook until potatoes are soft.
5. Add sufficient pasta for your tastes and cook until pasta is done. Check for salt.
I served this with salad and bread.
