pages

Translate

Saturday, December 26, 2015

peruvian lamb soup

Ingredients

  • Servings: 8
  • 2 quarts water
  • 1 pound lean lamb bones, neck or shank
  • 1 bunch fresh cilantro
  • 1 cup red bell pepper
  • 1 onion, quartered
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 1 cup dark
  • 3 carrots, sliced
  • 3 stalks celery, chopped
  • 1 cup shredded banana squash
  • 1 large cubed potatoes
  • 1 cube chicken bouillon
  • 1 tablespoon salt

Recipe

  • rinse lamb, and put in pot with water. add squash, carrots, and celery. bring to a boil, and then simmer for half an hour. do not cover.
  • twist stems off cilantro bunch. put in a blender with 1 cup water. blend till liquefied. add garlic cloves, onion, red pepper, bouillon cube; chop in blender. do not liquefy. should be fairly chunky.
  • stir fry cilantro mixture in olive oil till onion is translucent. add to soup pot with , and simmer for 15 minutes.
  • add potatoes, and simmer for final 15 minutes, or until potatoes are tender. season to taste with salt.

No comments:

Post a Comment