Greek style lamb soup


Meaty lamb bones (from leftover roast leg of lamb)
1 quart water
1/2 tsp salt
2 teaspoons lemon juice
1 onion, chopped
2 tbsp raw rice

1 carrot, sliced
1 rib celery, sliced
5 or 6 green onions, sliced
1 or 2 sprigs fresh parsley, chopped
2 tbsp chopped fresh dill (or 2 teaspoons dried)
1/2 cup skim milk

1 tsp cornstarch
4 hard-cooked eggs, shredded

How to prepare

In a large pot or dutch oven combine lamb bones with water, salt, lemon juice and onion; heat to boiling; skim foam. Lower heat and simmer, covered, 2 hours (or 40 minutes in a pressure cooker, according to manufacturer’s directions). Remove bone and set aside to cool. Skim fat from broth. Combine fat- skimmed broth with rice, vegetables, parsley and dillweed. Cover and simmer 20 minutes, or until tender. Meanwhile, remove meat from bones and add meat to soup. Combine skim milk and cornstarch; mix well. Stir into simmering soup until soup is slightly thickened. Presentation: spoon soup into four bowls and top with shredded egg. Yield: makes 4 servings, less than 195 calories each (or 3 meal-size servings, about 255 calories each).

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