Moussaka Soup Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1 each: Eggplant, Small
4 tbsp: Olive Oil,
8 cup: Lamb Stock, See Recipe 9
1/2 cup: Lamb, Cooked, Cubed
1/4 tsp: Salt,
1/2 tsp: Oregano Leaves, Dried
2 each: Tomatoes, Lg, Chopped
1/2 cup: Peas, Frozen
GARNISH
Grated Parmesan Cheese,
Directions:
Peel the eggplant and cut into 1/2-inch cubes. Heat the olive oil in
a 2 1/2-quart saucepan and brown the eggplant. Add the stock, lamb,
salt and oregano. Bring to a full boil. Reduce the heat, cover and
simmer for 5 minutes or until the eggplant is very soft. Add the
tomatoes and peas and cook an additional 2 minutes. Serve hot with a
garnish of grated Parmesan Cheese.
Source from luhu.jp
a 2 1/2-quart saucepan and brown the eggplant. Add the stock, lamb,
salt and oregano. Bring to a full boil. Reduce the heat, cover and
simmer for 5 minutes or until the eggplant is very soft. Add the
tomatoes and peas and cook an additional 2 minutes. Serve hot with a
garnish of grated Parmesan Cheese.
Source from luhu.jp