Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, simple leftover lamb chunky soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
If you're swimming in leftovers post Easter or Passover celebrations, put the rest of your lamb roast to good use with these easy leftover recipes. From salad and rice bowls to pita sandwiches and. A great way to use Post-Easter leftover Lamb with simple store cupboard staples such as Split peas and celery.
Simple Leftover Lamb Chunky Soup is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Simple Leftover Lamb Chunky Soup is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have simple leftover lamb chunky soup using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Simple Leftover Lamb Chunky Soup:
- Make ready Fridge
- Prepare Leftover Lamb (shredded)
- Get Lamb Stock (800ml)
- Prepare Salted Butter (10g)
- Take Fresh
- Make ready Celery Stick (1 stalk)
- Prepare Organic Carrot (1 medium)
- Make ready Potatoes (2 medium or 4 small)
- Get Store Cupboard
- Make ready Split Peas (2 Cups dried)
A substantial and hearty main course soup, full of chunky seasonal veg - just right for a cool spring evening. This recipe is a mouthwatering leftovers idea from our spicy lamb with herb and nut rice dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once. See method Add the leftover lamb bone to the water with the thyme, simmer until the meat is soft and starts to fall off the bone.
Instructions to make Simple Leftover Lamb Chunky Soup:
- Soak split peas over night in cold water.
- Get your cooking station ready with your ingredients and grab a medium saucepan, chopping board and knife. Wash and chop your carrot and celery into small cubes. Peel your potatoes and cube too.
- Melt your butter into a pan on a medium heat. Add the leek, celery and carrot and sauté until wilted. Drain the split peas and add in along with potato. Stir for 2 mins.
- Add in stock and lamb and season well. Bring to the boil and skim off any starchy foam then reduce to. Low simmer for 25-30 mins until the split peas are cooked through with a small amount of bite. Serve hot with cheese scones!
Strain all the stock off and return to the saucepan. Add the vegetables to the stock that is at a simmer. While the vegetables are cooking sort through the meat removing any gristle or similar. Dice the meat and return to the soup. If I have a leftover grilled pork chop or the tail of a roast, I freeze it until I have enough for this dish," says recipe creator Carrie Elizabeth. "You can also use chicken and substitute some of the veggies for bits you are cleaning up from the fridge.
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