Rustic Lamb Soup From Florence Minestra Dagnello Recipes

Steps:

• Chop finely the celery, carrot and onion and sauté in 3 tablespoons of olive oil. As soon as the onion begins to change colour, add the lamb and continue to cook. After a few minutes, add the wine and allow to evaporate completely, then add the tomatoes. Continue to cook over a low heat for about one hour, then add the broth.
• Finally add the noodles and cook for a few minutes.
• Serve with freshly ground pepper.

Steps:

• Chop bones in half and then place in a large soup pot, adding meat, celery, carrot, onion, peppercorns and 1/2 teaspoon salt. Bring to a boil and then simmer for 2 hours, skimming and replacing water about every 30 minutes or so so water stays at approximated original level.
• Drain using a colander over a bowl or pot, retaining liquids.
• Trim meat from bones and discard bones after removing marrow (added to meat).
• Discard gristle, carrots and celery.
• Return remainder (meat) to pot or bowl with broth and refrigerate overnight.
• Skim soup and put congealed broth (with meat) in a pan. Bring to a boil and reduce to a simmer, adding curry powder, 1/2 teaspoon salt, bouillion cube and greek seasoning, stirring. Skim.
• Season to taste.

Steps:

• Wash lamb pieces well and throw them in a tall pot covering them with cold water.
• Bring to the boil, skimming the pot frequently and then turn the heat down and simmer for 2 hours.
• Add the spring onion which has been washed and chopped coarsely (around 2cm pieces.) Add salt and pepper to taste.
• Simmer for another 20 minutes, then add the rice which has been rinsed and boil for another 15 minutes until the rice is cooked.
• Allow the soup to cool slightly and make an avgolemono or egg-lemon sauce.
• Separate the eggs and beat the whites for 5 minutes on low speed with a hand-held mixer until white. (It must not be firm or meringue-like.).
• Add yolks and beat briefly, then add the lemon juice in a thin stream until the mixture is fluffy.
• Then add hot soup in a thin trickle beating all the while at a low speed until most of the broth has been incorporated. You will need a large bowl to do this and you should tilt it at the beginning when you beat the egg whites so they are covered by the beaters.
• Be careful not to go too quickly or the egg will cook and curdle, it must be warmed up gradually.
• Tip the contents of the bowl back into the pot and mix lightly with a ladle.
• NOTE: The lamb here in Greece is very fatty so I don't add any oil at all to the soup but if you use leaner types of lamb (e.g. Australian or New Zealand) you may like to add 1/3 cup of oil to the soup.