Lamb, dill and lemon soup


Based on a traditional Romanian recipe, this soup is filling yet it feels light when eating it. Lamb, dill and lemon is a winning combination. The strong flavours of the main ingredients are tempered nicely by the sour cream. Yummy!

We like this soup so much that everyone asks for a refill. Twice. Some of us three times.
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Prepare

(8 minutes)

Lamb, dill and lemon soup – preparation
  • 1.peel the carrots and cut them in slices of aprox 7mm0.25in, put them in the veggies bowl
  • 2.peel the parsnip and cut it in slices of 1cm0.4in, put them in the veggies bowl over the carrots
  • 3.chop the white onion (small) and put it in the onion bowl
  • 4.finely chop the dill and put it in the dill bowl
  • 5.slice the spring onion and put it in the spring onion bowl
  • 6.cut the lamb ribs so that there are 1-2 ribs per chunk. Sprinkle 2 ts of salt over the meat.
  • 7.with a garlic press, squeeze 2 garlic cloves over the meat
  • 8.squeeze the remaining garlic clove over the sour creme. Optionally you can add one egg yolk

Cook

(35 minutes)

00:00soup
pot
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  • turn heat to high
  • add 1 tbs of coconut oil
00:02
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  • add the meat
  • stir
  • cover with a lid
00:05
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  • add the onion
  • stir
  • cover
00:07
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  • heat to medium
  • add the lemon juice
  • stir
  • cover
  • put 1l water to boil in a water boiler
00:10
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  • add the carrots
  • add the 1l boiling water
  • cover
00:32
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  • low heat
  • add the chopped dill
  • cover
00:35
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  • fire out
  • add the spring onions
  • add 4 tbs of soup to the sour creme and stir to incorporate
  • pour the cream into the soup and stir
  • the soup is done. Enjoy!

Enjoy

Lamb, dill and lemon soup – plating
Put 1 ladle of soup in bowls for children first, to cool a bit before serving them. Then indulge in 2 ladles for adults. Leave the rest in the pot, covered with the lid. Enjoy!

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