|Leek and lamb soup|
Much like my recent Leftover-Lamb Pie recipe, today's concoction came about through a need to use up meat we had left after a roast lamb dinner. We had eaten leeks with this lamb so I also had three leek ends and one whole leek too, but no onion which is generally the ingredient with which I start a soup. I hoped the leeks would be a good onion substitute and they were. The prep does take a while, but I think the soup's appearance makes it worthwhile.
Splash of olive oil
2 leeks (or leek ends to make up that volume)
60g (ish) cooked lamb
1 tsp dried mint
1 tsp dried mixed herbs
Salt and pepper to taste
Wash the leeks and slice them into thin rounds, about 2-3mm. This is a good recipe to use up the less appetising green ends of leeks as it doesn't matter if they are a bit tougher. Cut each thin round into quarters.
Slice the lamb into similar thickness and sized shreds.
Splash a little olive oil into a saucepan over a medium heat. Add the leek and cook, stirring frequently to prevent browning, until the vegetable softens.
Add the lamb, mint, herbs and stock. I used chicken stock because that's what I had to hand, but a lamb stock would probably be best. Stir to combine and cover pan. Simmer for 15-20 minutes until stock is cloudy with the leek and lamb juices.
Season to taste and serve immediately.
I was inspired in the style and consistency of this soup by one we had as part of our Dutch Christmas dinner at Serro da Bica in Portugal. I don't like pureed meat in a stock - and our hand blender has given up the ghost anyway - so thought copying Hermann's fine slicing of ingredients would suit here.