Lamb, pea and fennel soup

AT A GLANCE

  • Serves 6 people

This is true comfort food. Rustic and hearty, leave it to simmer on the stove for those cooler autumn days.

  • 900 gm lamb bones
  • 2 tbsp olive oil
  • 1 lamb shank (about 350gm)
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 3 baby fennel (about 450gm each), bulbs finely chopped, fronds reserved and finely chopped
  • 650 gm kennebec potatoes (about 3), finely chopped
  • 320 gm podded peas (about 900gm unpodded)
01   Preheat oven to 220C. Place lamb bones in a roasting pan and roast until golden (10 minutes).
02   Meanwhile, heat olive oil in a large saucepan over medium-high heat, add lamb shank and cook, turning occasionally, until golden (4-5 minutes). Reduce heat to medium, add onion and garlic, sauté until softened (4-5 minutes), add fennel bulb and potato and cook until tender (4-5 minutes). Add lamb bones and 3 litres of water, bring to the boil and simmer until meat falls from the bone (2 hours). Remove bones and shank from liquid, shred meat with a fork (discard bones) and return to pan. Bring to the simmer, add peas and cook until peas are tender (1-2 minutes). Season to taste, scatter over reserved fennel fronds and serve hot.

Topics:

DRINK SUGGESTION, PEAS, FENNEL, SOUP, AUTUMN, POTATOES, GREEK, LAMB, GARLIC, MAIN, ONIONS

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

AIMEE JONES AND RODNEY DUNN

Drinking Suggestion:

AROMATIC HOPPY ALE.

FEATURED IN

Mar 2010

Mar 2010

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