Patrick's Irish Lamb Soup

Patrick's Irish Lamb Soup Recipe

Region / culture: Ireland | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 4-6

Introduction

Patrick's Irish Lamb Soup is a hearty and flavorful dish that is perfect for a cozy night in. This traditional Irish recipe is made with tender boneless lamb shoulder, beer, broth, potatoes, carrots, cabbage, and a few other simple ingredients. The combination of savory lamb, hearty vegetables, and rich broth makes this soup a comforting and satisfying meal.

History

This recipe has been passed down through generations in Patrick's family. It originated in Ireland and has been a favorite among his relatives for years. The combination of lamb and vegetables in a savory broth is a classic Irish comfort food that is perfect for cold winter nights or St. Patrick's Day celebrations.

Ingredients

1.5 lb (680 g) of lean boneless lamb shoulder
12 oz (340 g) of beer
2 cans of broth
3 cups of new potatoes
2 cups of carrots
1 tbsp of olive oil
1 onion
1 tsp of seasoned pepper
1 packet of brown gravy mix
2 cups of green cabbage
parsley

How to prepare

In a 3 qt (2.84 liter) pan with a cover, heat the oil.
Add the onion and sauté until brown, stirring occasionally.
Add the lamb and sauté, stirring until browned.
Stir in the beer or water, and pepper.
Cover and simmer for 30 minutes.
Mix in the broth and gravy mix.
Add the potatoes and carrots, cover, and simmer for 15 to 20 minutes or until the vegetables are tender.
Stir in the cabbage and cook just until the cabbage turns a bright green.
Serve.
Garnish with chopped parsley if desired.

Variations

Add barley or lentils for a heartier soup.
Use different vegetables such as turnips, parsnips, or leeks.
Substitute beef or chicken for the lamb for a different flavor profile.

Cooking Tips & Tricks

Be sure to brown the lamb before adding the liquid ingredients to enhance the flavor of the soup.

- Simmer the soup slowly to allow the flavors to meld together and the vegetables to become tender.

- Adjust the seasoning to taste, adding more pepper or salt if desired.

- Garnish with fresh parsley for a pop of color and freshness.

Serving Suggestions

Serve Patrick's Irish Lamb Soup with crusty bread or Irish soda bread for a complete and satisfying meal. A side salad or steamed greens would also complement the flavors of the soup.

Cooking Techniques

Sauté the lamb and onions until browned to develop flavor.

- Simmer the soup slowly to allow the flavors to meld together.

- Adjust the seasoning to taste before serving.

Ingredient Substitutions

Use beef or chicken broth instead of vegetable broth.

- Substitute lamb with beef or chicken for a different flavor.

- Use different vegetables based on personal preference or availability.

Make Ahead Tips

Patrick's Irish Lamb Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve Patrick's Irish Lamb Soup in a rustic bowl with a sprinkle of fresh parsley on top. Pair with a slice of crusty bread for a cozy and inviting presentation.

Pairing Recommendations

Pair this soup with a glass of Irish stout or a hearty red wine such as Cabernet Sauvignon. A side of Irish soda bread or a simple green salad would also complement the flavors of the soup.

Storage and Reheating Instructions

Store any leftovers of Patrick's Irish Lamb Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to thin out the soup.

Nutrition Information

Calories per serving

Each serving of Patrick's Irish Lamb Soup contains approximately 350 calories.

Carbohydrates

This soup is relatively low in carbohydrates, with most of the carbs coming from the potatoes and carrots. Each serving contains approximately 25 grams of carbohydrates.

Fats

The main source of fat in this soup comes from the olive oil used for sautéing the lamb and onions. Each serving contains approximately 12 grams of fat.

Proteins

The lean boneless lamb shoulder is the primary source of protein in this soup. Each serving contains approximately 30 grams of protein.

Vitamins and minerals

This soup is rich in vitamins and minerals, particularly vitamin A, vitamin C, and potassium from the vegetables. It also contains iron and zinc from the lamb.

Alergens

This recipe contains gluten from the brown gravy mix. It may also contain traces of dairy if the broth used contains dairy products.

Summary

Overall, Patrick's Irish Lamb Soup is a nutritious and balanced meal that provides a good source of protein, vitamins, and minerals. It is relatively low in carbohydrates and calories, making it a healthy option for a comforting meal.

Summary

Patrick's Irish Lamb Soup is a delicious and comforting dish that is perfect for a cozy night in. Made with tender lamb, hearty vegetables, and a rich broth, this traditional Irish recipe is sure to warm you up from the inside out. Enjoy a bowl of this savory soup with a slice of crusty bread for a satisfying meal that will transport you to the Emerald Isle.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Patrick's Irish Lamb Soup. It was a chilly autumn afternoon, and I had just finished up my weekly visit to the local farmers market. As I was unloading my fresh vegetables and meats into my pantry, I heard a knock at the door. To my surprise, it was my old friend Patrick, who had recently returned from a trip to Ireland.

Patrick had always been a great storyteller and a lover of good food, so I was eager to hear about his travels. As we sat down at the kitchen table, he pulled out a tattered old cookbook from his bag and began to tell me about his adventures in the Emerald Isle. He spoke of rolling green hills, ancient castles, and of course, the delicious food he had sampled along the way.

One dish in particular caught my attention - Irish Lamb Soup. Patrick described it as a hearty, flavorful stew made with tender chunks of lamb, fresh vegetables, and a rich, savory broth. My mouth watered at the thought of it, and I begged him to share the recipe with me.

With a twinkle in his eye, Patrick handed me the cookbook and pointed to the page where the recipe was written. He explained that he had learned how to make the soup from a kind old woman in a small village in County Kerry, who had been making it for her family for generations. The secret, he said, was in the slow simmering of the ingredients, allowing the flavors to meld together and create a truly unforgettable dish.

I eagerly copied down the recipe, making notes in the margins as Patrick shared tips and tricks he had picked up from the Irish woman. As he left my house that day, I promised him that I would do my best to recreate the soup and share it with my own friends and family.

Over the years, I have made Patrick's Irish Lamb Soup countless times, each batch better than the last. I have tweaked the recipe here and there, adding my own personal touches and experimenting with different ingredients. But no matter how I change it, the soup always brings back memories of that autumn day when Patrick first shared it with me.

To make Patrick's Irish Lamb Soup, you will need:

- 1 1/2 pounds of boneless lamb shoulder, cut into 1-inch cubes

- 2 tablespoons of olive oil

- 1 onion, diced

- 2 cloves of garlic, minced

- 2 carrots, peeled and sliced

- 2 stalks of celery, chopped

- 1 parsnip, peeled and diced

- 1 turnip, peeled and diced

- 2 potatoes, peeled and diced

- 6 cups of beef or lamb broth

- 1 teaspoon of dried thyme

- 1 teaspoon of dried rosemary

- Salt and pepper to taste

In a large pot, heat the olive oil over medium heat. Add the lamb cubes and brown on all sides, about 5 minutes. Remove the lamb from the pot and set aside.

In the same pot, add the onion and garlic and cook until softened, about 5 minutes. Add the carrots, celery, parsnip, turnip, and potatoes, and cook for another 5 minutes.

Return the lamb to the pot and pour in the broth. Add the thyme, rosemary, salt, and pepper, and bring the soup to a boil. Reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, until the lamb is tender and the vegetables are cooked through.

Taste the soup and adjust the seasoning as needed. Serve hot, garnished with fresh parsley.

As I sit down with a steaming bowl of Patrick's Irish Lamb Soup, I can't help but smile at the memories it brings back. The taste of the rich broth, the tender chunks of lamb, and the hearty vegetables all come together to create a dish that is truly special. And as I take my first bite, I am transported back to that autumn day when my dear friend Patrick shared the recipe with me, and I am grateful for the friendships and experiences that have shaped my love for cooking.