Icelandic Lamb Soup

Ingredients

• 500g (1.1 lb) Icelandic lamb, bone-in, cut into chunks 500g (1.1 lb) Icelandic lamb, bone-in, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 parsnip, peeled and diced 1 parsnip, peeled and diced
• 1 leek, sliced 1 leek, sliced
• 1 rutabaga, peeled and diced 1 rutabaga, peeled and diced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the carrots, potatoes, parsnip, leek, rutabaga, bay leaf, and dried thyme to the pot. Stir well to combine.
4. 4.
   Return the browned lamb to the pot and pour in the beef or vegetable broth. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
6. 6.
   Remove the bay leaf from the soup. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Icelandic Lamb Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Icelandic lamb — Choose lamb cuts with some fat marbling for added flavor and tenderness.
• Rutabaga — Peel the rutabaga carefully as the skin can be tough. Dice it into small pieces to ensure even cooking.
• Leek — Thoroughly wash the leek to remove any dirt or sand trapped between the layers.

Tips & Tricks

• For a richer flavor, you can use lamb bone broth instead of regular beef or vegetable broth.
• If you prefer a thicker soup, you can mash some of the cooked vegetables with a fork or blend a portion of the soup before serving.
• Leftover soup can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Icelandic Lamb Soup in deep bowls, allowing the flavors to meld together. Accompany it with freshly baked bread or traditional Icelandic flatbread for a complete meal.

Presentation advice

Garnish the soup with a sprinkle of fresh parsley on top to add a pop of color. Serve it with a rustic wooden spoon and place it on a wooden board for a cozy and authentic presentation.