White Bean & Lamb Soup Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
SOUP
2 tbsp: Light-tasting olive oil,
1 cup: Chopped celery,
1 cup: Chopped onion,
2 tsp: Minced garlic,
2 tsp: Dried sage,
6 cup: Chicken stock or broth,
2 cup: Water,
1 lbs: Lamb shanks,
1 lbs: Dried navy beans,
2 tsp: Fresh lemon juice,
Salt,
Freshly ground pepper,
GARNISH
3 large: Plum tomatoes, shells only, cut into 1/4-in dice
1/4 cup: Fresh basil leaves cut into fine julienne,
Directions:
HEAT OIL in 4-quart pot. When hot, add celery, onion, garlic and
sage. Cook until onion is softened, about 5 minutes. Add stock or
broth and water. Bring to a boil. Add lamb and beans. Bring to boil
again. Simmer, covered, 2 hours, stirring occasionally. Use slotted
spoon to remove lamb. When cool enough to handle, remove meat from
bone. Cut meat into 1/3-inch dice. Puree 2 cups beans with 1 cup soup
liquid until smooth. Return meat and pureed mixture to pot. Stir well
to combine. Add lemon juice and season to taste with salt and pepper.
Can be made ahead and refrigerated as long as 3 days or frozen.
Reheat gently, thinning with water as needed. Adjust seasoning and
lemon juice. To serve, garnish with tomato and basil.
Source from luhu.jp
sage. Cook until onion is softened, about 5 minutes. Add stock or
broth and water. Bring to a boil. Add lamb and beans. Bring to boil
again. Simmer, covered, 2 hours, stirring occasionally. Use slotted
spoon to remove lamb. When cool enough to handle, remove meat from
bone. Cut meat into 1/3-inch dice. Puree 2 cups beans with 1 cup soup
liquid until smooth. Return meat and pureed mixture to pot. Stir well
to combine. Add lemon juice and season to taste with salt and pepper.
Can be made ahead and refrigerated as long as 3 days or frozen.
Reheat gently, thinning with water as needed. Adjust seasoning and
lemon juice. To serve, garnish with tomato and basil.
Source from luhu.jp