Peruvian Lamb Soup
"Complicated but well worth the effort. Peruvian family recipe passed down since days of the Inca."
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Ingredientsservings 113 cals
Original recipe yields 8 servings
- Rinse lamb, and put in pot with water. Add squash, carrots, and celery. Bring to a boil, and then simmer for half an hour. Do not cover.
- Twist stems off cilantro bunch. Put in a blender with 1 cup water. Blend till liquefied. Add garlic cloves, onion, red pepper, bouillon cube; chop in blender. Do not liquefy. Should be fairly chunky.
- Stir fry cilantro mixture in olive oil till onion is translucent. Add to soup pot with beer, and simmer for 15 minutes.
- Add potatoes, and simmer for final 15 minutes, or until potatoes are tender. Season to taste with salt.
Per Serving: 113 calories; 3.6 g fat; 16.7 g carbohydrates; 2.2 g protein; < 1 mg cholesterol; 1062 mg sodium. Full nutrition
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