SPRING LAMB & FAVA BEAN SOUP – Although Spring has shown her wonderful face, many of us are still under snow or, in my case, the scorching sun, so we require a recipe that works for everyone! Deliciously flavored without being heavy, with fresh vegetables and leftover Easter lamb if desired….and best of all, you can put it all together and walk away for a few hours! This is a slow cooker recipe, to be precise.
It will not only make the house smell great in both climes, but it will also help to reduce heat in the kitchen, where we keep a tar bucket by the entrance to ensure that our bare feet are clean before coming in from the beach! I must admit that I am not a huge fan of the slow cooker, but it does have its benefits. You can surely tweak this recipe to cook everything on the burner and get the same great results!
SPRING LAMB & FAVA BEAN SOUP
— 1 lb (ca. 454 g) boneless lamb shoulder, trimmed, cut into 1-inch pieces
— 1 tbsp olive oil
— 4 cups beef broth or stock* (store bought will work fine)
— 18 ounce (ca. 680 g) package peeled and steamed fava beans, rinsed and drained, or 1 1/2 cups frozen fava beans, thawed
— 1 1/2 cups water
— 8 oz (ca. 302 g) morel, oyster, or cremini mushrooms, sliced
— 1cup sliced carrots
— 2 medium leeks, sliced
— 1tsp snipped fresh thyme
— 1/3 cup regular pearled barley
— 1tsp snipped fresh rosemary
— 1 cup fresh English peas, shelled, or frozen peas, thawed
— Salt and black pepper
Cook lamb in heated oil in a large skillet over medium heat until browned; drain grease.
Combine the lamb and the other ingredients, except the peas, in a 4 to 5 quart slow cooker.
Cook on low for 8 to 10 hours or high for 4 to 5 hours, covered. Add the peas and mix well. Cook for another 15 minutes. Season with salt and pepper to taste.
Serve with Lemon Gremolata on top.
Serve with a chilled green salad topped with shaved Parmesan and crusty country style bread coated with lovely fresh butter.
It’s time to go see how we will prepare the BEEF STOCK and LEMON GREMOLATA
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