2 tbsp olive oil
1 tbsp butter
3 cl garlic, minced
2 onions, chopped
2 carrots, cut into small
1 cubes
1 tsp salt
1 tsp pepper
6 cup lamb stock
2 cup chopped very ripe tomatoes
1 or canned tomatoes
1 bay leaf
1 bone from a roast leg of
1 lamb
1 cup cubed cooked lamb
1 tabasco or other liquid hot
1 pepper sauce
Directions
1. In a large soup pot, heat the olive oil and butter over
moderately low heat. Add the garlic, onions, carrots, half the
rosemary, the thyme, and salt and pepper to taste. Simmer, Add the
lamb stock, tomatoes, lentils, bay leaf, and the lamb bone from the
roast if you still have it and bring the soup to a boil. Reduce the
heat and simmer, partially covered, for about 40 to 50 minutes, or
until the lentils are tender. Taste for seasoning.
2. To serve, place a small handful of cooked lamb in the bottom
of each soup bowl and ladle the hot soup over it. Garnish with the
remaining fresh rosemary. Serve with a bottle of Tabasco on the side.
Serves 4 to 6.
From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
Shared by: Karin Brewer, Cooking Echo, 2/93
Servings: 6 servings
Lamb~ Lentil~ & Rosemary Soup Recipe brought to you by Recipe Ideas
Categories: Bean; Lamb; Meat; Soup; Vegetable
The History of Recipes
Written recipes as a concept can be tracked far back into antiquity, in truth as far as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, in the main part, these old recipes were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to food historians are some tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some scripts which described recipes prepared by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into appetizers, main course and desserts, something that is very familiar to us today. He also tells us how the ancient cooks were skilled in the use of a good variety of aromatic flavours, including some that we all recognise like thyme, rue and dill. In the 15th century, people returning from the crusades brought back many new foods and spices from the Middle-East, including spices such as basil and rosemary. These new foods and tastes created a torrent in books on cooking, some of which are now in academic collections. By the arrival of the twentieth century, cook books are increasing in popularity as a result of increased literacy, increased leisure time and having more money to spend. The introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Lamb~ Lentil~ & Rosemary Soup recipe.
