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KU Libraries Diversity Committee's Recipe of the Week Archive
12/15/2003 Peruvian Lamb Soup
Good Morning!
This week's recipe hails from WARM AND COZY Peru! This time of year Peru is in its summer months so I thought a nice warm soup from a nice warm tropical area would help all of us who couldn't park this morning because of the huge snow drifts down by Campanile and then had to battle the nasty, icy stairs of death and....um....Oops, I'm starting to sound a little bitter, aren't I? Anyway, this recipe sounds super tasty and who doesn't like a recipe that calls for a little beer here and there? For those of you who don't eat meat, the lamb can easily be left out to make a hearty veggie soup (just add a few more veggies). By substituting the chicken broth for some vegetable broth, you can turn this into a vegan delight!
This is a low-fat, high-taste dish that would be perfect to make on those snowy weekend days!
Stay warm and full!
The Diversity Committee
Peruvian Lamb Soup
Complicated but well worth the effort. Peruvian family
recipe passed down since days of the Inca. Makes 8 servings.
Printed from Allrecipes, Submitted by Kathleen Volner
2 quarts water
1 pound lean lamb bones, neck
or shank
1 bunch fresh cilantro
1 cup red bell pepper
1 onion, quartered
4 cloves garlic
2 tablespoons olive oil
1 cup dark beer
3 carrots, sliced
3 stalks celery, chopped
1 cup shredded banana squash
1 large cubed potatoes
1 cube chicken bouillon
1 tablespoon salt
Directions
1 Rinse lamb, and put in pot with water. Add squash,
carrots, and celery. Bring to a boil, and then simmer for half
an hour. Do not cover.
2 Twist stems off cilantro bunch. Put in a blender with
1 cup water. Blend till liquefied. Add garlic cloves,
onion, red pepper, bouillon cube; chop in blender. Do not
liquefy. Should be fairly chunky.
3 Stir fry cilantro mixture in olive oil till onion is
translucent. Add to soup pot with beer, and simmer for 15 minutes.
4 Add potatoes, and simmer for final 15 minutes, or until
potatoes are tender. Season to taste with salt.
Nutrition Info
Servings Per Recipe: 8 Amount Per Serving ** Calories: 95 ** Total Fat: 3.6g
** Cholesterol: < 1mg ** Sodium: 1052mg ** Total Carbohydrates: 13g **
Dietary Fiber: 2.6g ** Protein: 1.8g ** Nutrient information is not available
for all ingredients. Amount is based on available nutrient data.
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