Lamb, Root Vegetable and Ale Soup

Lamb, Root Vegetable and Ale Soup served in a blue bowl topped with parsley
  • 6 servings
  • Cook 75 minutes, 20 minutes to prepare
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Ingredients

  • 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

Instructions

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.

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