Lamb soup (Icelandic meat soup with a twist)
Spring time is here you might say, still a bit cool in Iceland though so a last chance to warm up with a hearty Lamb soup. What I love a bout spring is the longer days, the daylight that is. It is bright 6 in the morning and until about 21.00 I am one of those who really love the almost 24 hour daylight in the summer. But I also like to take a break from it with the darkness of winter because then I appreciate it when it comes again, I don´t mind the darkness in winter either. Two different seasons but I am always glad for spring and to get up in the morning more easily.
The meat of lamb in Iceland is delicious. Try it if you ever come here. The lamb runs free and it is more like a meat of a game. They wander around the mountains where they nibble on the fresh country side and often they go to the shore to eat the seaweed, plain healthy! When I got left overs from the leg of lamb for example I sometimes make a soup. The classic Icelandic lamb soup has lamb, on the bone, onion, rolled oats (or rice) carrots, rutabaga and cabbage.
I on the other hand love the Icelandic Barley. It is perfect with lamb. Then I use can of tomatoes. I usually never make the same soup twice because this is a good way to clean your fridge. Therefor I use what I have. This time because it was after Easter I had leftovers from the Easter dinner, leg of lamb and bigotto (barley cooked inspired by risotto). I cooked the barley in water with a handful of dried wild mushrooms.
- 1 cup cooked barley (with the dried mushrooms)
- 1 orange pepper
- 1/2 onion
- 1 can organic plum tomatoes
- 1/2 cup cooked cannelloni beans
- 1 cup chopped lamb meat
- 2 teaspoons curry
- Salt and pepper
- Olive oil, 3-4 tablespoons
- As much water as you like the soup to be thick
Sear the veggies with oil. Add the rest and bring to boil, simmer for 15 minutes or so. I didn´t use much water, maybe a cup, because I liked it on the thicker side. If you have fresh cilantro that would be lovely.
Anything goes here, if you use the cooked barley, cooked lamb and can of tomatoes you could endlessy improvise. Once I had an indian dinner I threw in a soup like that. Potatoes or pasta instead of barley would be nice too.
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