Lamb Soup With Chestnuts, Quince And Prunes -

Lamb Soup With Chestnuts, Quince And Prunes

Ingredients

1 lb boneless lamb, lean and cut into 1” cubes
Salt to taste
Freshly ground black pepper, to taste
3 tablespoons butter
1 medium onion, finely chopped
4 cups beef broth
1 medium potato, peeled and cubed
1 small quince, peeled, cored and cubed
½ cup pitted prunes, dried or 1 cup fresh sour prunes
¼ lb chestnuts, shelled and peeled
⅔ cup chick-peas, canned, drained and rinsed
2 tablespoons clarified butter

Details

Serves: 4

Method

Season the lamb with salt and pepper. In a heavy pot, melt the 3 tb. butter over moderate heat. Add the lamb and onion; sauté until browned, stirring frequently. Add the broth; season to taste with salt. Cover; simmer 30 minutes.

Add the potato, quince, prunes and chestnuts. Cover; simmer 20 minutes. Add the chick-peas and simmer, covered, about 15 minutes or until done. Stir in the clarified butter and allow to melt before serving soup.

Note: ¼ tsp. ginger or a pinch of powdered saffron dissolved in 2 tb. warm water may be added with the chick-peas.

Related food category:

• Soup