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Peruvian Lamb Soup

"Complicated but well worth the effort. Peruvian family recipe passed down since days of the Inca."
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servings 113 cals
Original recipe yields 8 servings

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  1. 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.
  2. 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.
  3. Stir fry cilantro mixture in olive oil till onion is translucent. Add to soup pot with beer, and simmer for 15 minutes.
  4. Add potatoes, and simmer for final 15 minutes, or until potatoes are tender. Season to taste with salt.

Nutrition Facts

Per Serving: 113 calories; 3.6 g fat; 16.7 g carbohydrates; 2.2 g protein; < 1 mg cholesterol; 1062 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Fairly nice, but ultimately basic soup. I found that the lamb bones needed to cook much longer (as I had suspected). The soup seemed much improved the following day, when I added some barley, ...