Introduction: Kjötsúpa (Icelandic Lamb Soup)
Ever since we visited Iceland back in May and I had the most amazing, warming, comforting lamb soup when we went to see the geysirs, I've wanted to try to recreate the soup in my own kitchen. Now we're in our new house I knew that this was the recipe to christen the kitchen!
For my recipe I used half a shoulder of lamb diced into bite-sized pieces. Put the lamb and bone into a large cooking pot and add the cold water. With the lid on, slowly bring to the boil, skim some of the scummy bits you get from boiling meat off the top and then add the onion, salt, pepper and herbs.
Keep the water at a slow boil for 40 minutes, lid still on, and then add the potatoes, turnip and carrots.
Boil for another 10-15 minutes until the veg start to get soft and then add the cabbage.
Continue boiling for another 5 minutes and then serve in a massive bowl with a hefty wedge of buttered bread.
I love how simple this is to make plus it makes quite a large batch which means I can freeze some portions so if I'm ever longing for Iceland I can defrost a bowl and then enjoy while trying to recreate the landscape with my volcanic lava candle holder in the background…
Step 5: Ingredients
950 g Lamb shoulder (with bone)
2¾ pints water
1 turnip, cubed
3 medium potatoes, cubed
2 carrots, sliced
1 small white cabbage, sliced
1½ teaspoon ground black pepper
2 teaspoons salt
1 teaspoon thyme
1 bay leaf