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Carrot Soup with Lamb

Carrots and lamb pair up in this unusual version of carrot soup. Make this on a weekend when you have time to let the stock simmer. The delicate flavor of the stock is well worth the effort of making your own...





In a large pot, brown the lamb cubes. Drain off the fat.  Add the water, onion, carrot, celery, bay leaf, and thyme. Season with the sea salt and pepper.

Bring to a boil. Reduce the heat and simmer for 2 hours.

Turn off the heat. Remove the bay leaf and vegetables and throw away.

Remove the lamb and cool slightly. Cut it into bite sized pieces. (If you used meat on the bone, remove it from the bone and, then, cut it into bite sized pieces.)

Put the stock in a bowl and place in the freezer for about a half hour, so that the fat will harden. Skim the fat off of the stock. Return the stock and the lamb to the pot and set aside.





In a large pan, melt the butter over medium heat. Sauté the onions, carrots, and celery for five minutes. Add to the soup pot. 

Season the soup with the sea salt and pepper. Add some of the parsley (but keep some for garnish.) Cook over low heat until the vegetables are tender.

Remove the carrots from the pot along with two cups or so of the soup. In a blender or food processor, puree the carrots and the 2 cups soup in small batches.

Beat the egg and cream together. Add to the carrot puree. Return the mixture to the soup pot. Mix thoroughly and heat over low heat. Do not boil the soup. The soup will thicken as it cooks. If it get too thick, thin with a little milk.

Garnish with the parsley.


Enjoy from Cape Cod Soups!