Lamb, Root Vegetable and Ale Soup
- 2tbsp olive oil
- 500g lamb neck fillet, cut into 1.5cm pieces
- 1 large onion, chopped
- 1 stick celery, chopped
- 2 sprigs fresh thyme, chopped
- 330ml bottle of ale
- 600ml vegetable stock
- 200g dried soup mix
- 2 potatoes, peeled and diced
- 2 carrots, diced
- 150g swede, diced
- 150g celeriac, diced
- 3tbsp double cream
- 3tbsp flat leaf parsley, finely chopped
1 Heat the oil in a large saucepan and add the lamb and cook for a few minutes until starting to brown. Stir in the onion, celery and fresh thyme and cook for a further 3 – 4 minutes.
2 Add the ale and simmer for a few minutes, then reduce the temperature and add the stock. Simmer for 20 minutes.
3 Add the dried soup mix and cook for a further 20 minutes.
4 Add the potatoes, carrots, swede and celeriac. Simmer for about 30 minutes, until the vegetables and lamb are very tender.
5 Stir in the cream and parsley, heat through for a few minutes then serve in warmed bowls with a little ground black pepper.