Soups
Soups
Spiced lamb soup A R O M AT I C G I N G E R , T U R M E R I C A N D C I N N A M O N A R E S LOW LY C O O K E D W I T H C H I C K P E A S A N D L A M B TO M A K E T H I S H E A R T Y, WA R M I N G S O U P.
75g chickpeas, soaked overnight
01
1 tbsp butter 225g diced lamb 1 onion, chopped 450g tomatoes, peeled and chopped
02
a few celery leaves, chopped 2 tbsp chopped fresh parsley 1 tbsp chopped fresh coriander 1/ 2
tsp ground ginger
1/ 2
tsp ground turmeric
1 tsp ground cinnamon
03
04
1.75 litres water 75g green lentils 75g San Remo vermicelli or small pasta shapes 2 egg yolks juice of
1/ 2
–1 lemon
salt and ground black pepper fresh coriander, to garnish lemon wedges, to serve
34 everyday gourmet
05
D rain the chickpeas, rinse under cold water and set aside. Melt the butter in a large flameproof casserole or pan and fry the lamb and onion for 2–3 minutes, stirring occasionally, until the lamb is just browned. A dd the chopped tomatoes, celery leaves, herbs and spices and season well with ground black pepper. Cook for about 1 minute, then stir in the water and add the green lentils and the soaked, drained and rinsed chickpeas. S lowly bring to the boil and skim the surface to remove the froth. Boil for 10 minutes, then reduce the heat and simmer very gently for 2 hours, or until the chickpeas are very tender. S eason with salt and pepper, then add the vermicelli or pasta shapes to the pan and cook for 5–6 minutes until it is just tender. If the soup is very thick at this stage, add a little more water. B eat the egg yolks with the lemon juice and stir into the simmering soup. Immediately remove the soup from the heat and stir until thickened. Pour into warmed serving bowls and garnish with plenty of fresh coriander. Serve with lemon wedges for squeezing over the soup.
SERVES 6 NUTRITIONALS Energy 248kcal/1042kJ; Protein 16.3g; Carbohydrate 25.8g, of which sugars 4.1g; Fat 9.5g, of which saturates 4g; Cholesterol 101mg; Calcium 64mg; Fibre 3.6g; Sodium 70mg.
everyday gourmet 35