Atlas Mountain Soup Recipe
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Atlas Mountain Soup

By: rua  
"I just had to share this with you all! This soup, which is more like a stew, is sustaining enough to make a complete meal if accompanied by some good, crusty bread. The meat, combined with spices and with a tang of lemon and apricots, has the flavor of North Africa."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (1)

Rate/Review | 47 people have saved this

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
3 Hrs

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 3/4 cup chopped dried apricots
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 pound ground lamb
  • 4 stalks celery, cut into 1/2 inch pieces
  • 1 large green bell pepper, sliced
  • 1 pound tomatoes, coarsely chopped
  • 1 lemon
  • 1 1/4 cups water
  • 1 tablespoon white sugar
  • salt and black pepper to taste

Directions

  1. Soak the apricots in water for 2 hours or more until soft; drain.
  2. Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
  3. Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 404 | Total Fat: 23.1g | Cholesterol: 76mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2008 by cheesemite Supporting Member (Click to learn more about Supporting Membership)
I followed this recipe quite closely, and it was a gently-spiced, rustic, lemony soup. I used... MORE

 
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