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Peruvian Lamb Soup

By: Kathleen Volner  
"Complicated but well worth the effort. Peruvian family recipe passed down since days of the Inca."

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 quarts water
  • 1 pound lean lamb bones, neck or shank
  • 1 bunch fresh cilantro
  • 1 cup red bell pepper
  • 1 onion, quartered
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 1 cup dark beer
  • 3 carrots, sliced
  • 3 stalks celery, chopped
  • 1 cup shredded banana squash
  • 1 large cubed potatoes
  • 1 cube chicken bouillon
  • 1 tablespoon salt

Directions

  1. Rinse lamb, and put in pot with water. Add squash, carrots, and celery. Bring to a boil, and then simmer for half an hour. Do not cover.
  2. Twist stems off cilantro bunch. Put in a blender with 1 cup water. Blend till liquefied. Add garlic cloves, onion, red pepper, bouillon cube; chop in blender. Do not liquefy. Should be fairly chunky.
  3. Stir fry cilantro mixture in olive oil till onion is translucent. Add to soup pot with beer, and simmer for 15 minutes.
  4. Add potatoes, and simmer for final 15 minutes, or until potatoes are tender. Season to taste with salt.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 113 | Total Fat: 3.6g | Cholesterol: < 1mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2003 by Kuldunia 
Fairly nice, but ultimately basic soup. I found that the lamb bones needed to cook much... MORE

 
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