Description
The recipe for this dish was posted on the website in 2008 by user Maranta called "Shepherd's soup" and is illustrated with me in the framework of "Coloring". The usual Irish lamb soup with green peas. But there is a way to make this soup even more Irish! All we need is half a glass of whiskey, a posse of cronies bawlers and catchy song.
Ingredients
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Lamb
450 g
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Potatoes
300 g
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Carrots
1 piece
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Onion
1 piece
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Green peas
300 g
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Broth
1.5 l
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Tomato paste
3 Tbsp
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Butter
70 g
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Greens
1 coup
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Flour
1 Tbsp
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Bay leaf
3 piece
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Whiskey
100 ml
Cooking
In this photo presents the main ingredients.
Lamb chop into fairly large pieces and spread on a pan with melted butter.
Fry on high heat until brown.
Put the meat in a deep cast-iron pot and cover with the broth, pre-diluted in it tomato paste.
Added quarter-cut rings of onion and Bay leaf. Cook on medium heat under a lid for 10 minutes.
Meanwhile, cut potatoes and carrots in small cubes or slices.
After these 10 minutes put them in the soup. Salt, pepper to taste and continue to cook for another 20 minutes.
Pour in the soup, half chopped greens and frozen green peas, bring to the boil and cook for another 10 minutes, then remove from heat and take out Bay leaf.
In the finished soup, add 20 g of butter, pounded with flour, and 100 ml of whiskey.
Pour the soup over the plates, sprinkle with the remaining fresh herbs and serve it hot.
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