Lamb soup with celery and onion
4 servings
240 minutes
Lamb soup with celery and onion is a refined dish of French cuisine that combines rich meat aroma with the gentle spice of celery. Traditionally, such soups were made in villages where lamb was the main meat product. Slow simmering allows the broth to reveal deep flavors, while fresh vegetables add lightness and balance. Leeks and onions create a delicate sweetness, carrots add pleasant texture, and herbs finish the composition with fresh notes. This soup is perfect for a cozy family dinner, warming with its aroma and rich taste. Serving it with a slice of fresh bread makes the meal especially cozy and traditional.
1
Wash the lamb, cover it with cold water and bring to a boil. Skim off the foam. Add an onion, whole carrot, celery, and parsley. Salt it. Cook for 2 hours, constantly skimming the foam. Remove the meat, vegetables, and strain the broth.
- Bone-in lamb: 1 kg
- Onion: 1 head
- Carrot: 1 piece
- Celery: 400 g
2
Clean and chop the vegetables - leek, celery, carrot, and onion. Add salt to taste.
- Leek: 300 g
- Celery: 400 g
- Carrot: 1 piece
- Onion: 1 head
- Salt: to taste
3
Add rice to the broth and cook for 15 minutes. Then add the vegetables and cook until the rice is fully cooked.
- Rice: 100 g
- Leek: 300 g
- Celery: 400 g
- Carrot: 1 piece
- Onion: 1 head
4
Cut the lamb and add it to the soup.
- Bone-in lamb: 1 kg
5
Sprinkle with chopped greens.
- Fresh herbs: 1 bunch
