LAMB BROTH
Makes 2–2.5 litres
- 1 kg EMH lamb soup bones
- 1 large onion
- 2 carrots
- 2 celery stalks
- 4 garlic cloves
- 2 tbsp tomato paste
- 200 ml dry white wine
- 1 sprig of rosemary
- 4 bay leaves
- 10 black peppercorns
- salt
- a handful of dill and parsley stems
Peel the carrots and garlic cloves, crush the garlic with the flat of a knife. Cut the onion into wedges, slice the carrot and celery. Heat oil in a pan, add all the vegetables and brown them, then add the tomato paste and heat through. Finally add the wine, heat until the alcohol has evaporated and remove from heat. Place the soup bones in a large pot, cover with cold water and bring to the boil, skimming off the foam. Season with salt, add the vegetables, rosemary, bay leaves, pepper, and dill and parsley stems. Cover with a lid and simmer on low heat for two to three hours. The longer, the better. Then set the broth aside to cool until it has set. This way you can skim off the excess fat. Remove the bones from the broth, pick the meat off the bones and strain the broth (reserve for the soup). Transfer the broth to jars and store in the fridge.
SPRING LAMB SOUP WITH FLUFFY DUMPLINGS
Serves four
- 1.2 litres lamb broth
- 200 g green peas (frozen)
- 100 g asparagus
- 400 g fresh cabbage
dumplings (about 20 pieces):
- 120 g meat picked from the bones
- 1 tbsp breadcrumbs
- 30 g Parmesan
- parsley
- 1 egg
Grate the cheese and finely chop the parsley and meat. Add the breadcrumbs, egg, parsley and cheese. Mix very thoroughly, shape into small balls and set aside. Shred the cabbage and cut the asparagus into pieces (first remove the woody bottom part). Heat the broth in a pot, add the cabbage and cook until tender, then add the asparagus, peas and dumplings. Simmer on low heat until the dumplings float to the surface. Serve immediately!
FLAVOUR BOMB
Serves four
- 1.2 l lamb broth
- 2 medium tomatoes
- 1 small aubergine
- 1 medium bell pepper
- 6–7 small potatoes
- lamb meat (picked from the ribs)
- a bunch of dill and parsley
Peel the potatoes and cut in half. Deseed the pepper and cut into pieces. Lightly peel the aubergine and cut into smaller pieces. Chop the tomatoes and herbs. Heat the broth in a pot, add the potatoes and cook until nearly tender. Then add the aubergine, pepper and tomato, cook on low heat for another 5 minutes. Finally add the meat and herbs, and serve.
