Harvest lamb soup

Submitted by enr on 03 Sep 2009
Ingredients
900 g lamb (neck)
1 head cauliflower
400 g peas
3 carrots
1 turnip head
100 g beans
5 sprigs fresh green onions
lettuce 1
2 tsp mint
1 parsley
salt, pepper
Method
The meat is cut into pieces and put to boil in a deep pan in about 3 liters of water. During boiling foam robbery. Boil 1 hour semi-sandwiching. Then add chopped carrots, onions, turnips, but also beans and peas half. Boil for another hour and a half. Add the divided heads of cauliflower, Chopped lettuce, remaining peas, mint and season with salt and pepper. Boil for 30 minutes, or until meat and vegetables are soft and the broth thickens. Before serving, sprinkle with chopped parsley.
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Difficulty
Average
Tested
0 users
03 Sep 2009
Author
PassionFlower
Source
http://www.cuisineeurope.com/cms/bg/recipes-scotland-hairst-bree-bg