Recipe by Polar Bear
This is THE LAMB SOUP for a quiet, intimate evening on a rainy day. My family uses white burgundy wine which blends wonderfully with the vegetables and ends up tasting a bit sweet. Children wont even know there's wine in the soup. Celery gives a rustic, fresh taste. TRULY, WONDERFUL RUSTIC TASTING SOUP. Got the recipe from Pietro Petroni's : The Complete Book of Florentine Cooking while I was in Florence.
Top Review by Lorac
Excellent! A very flavorful homestyle soup enhanced with white wine. I made double the recipe, except for the noodles. I used purchased fine egg noodles and subbed chardonnay for the white burgundy. I served the soup with rustic Italian bread and couldn't resisting dipping it into the lamb flavored broth. DH gave it 6 stars! Thanks Polar Bear for this treasure.
- 300 g lean ground lamb
- 200 g home-made narrow noodles
- 200 g tomatoes (Ripe or canned)
- 1⁄2 onion
- 1 carrot
- 1 stalk celery
- 1 garlic clove
- 1⁄2 glass white wine
- 1 liter broth
- 3 tablespoons olive oil
- salt and pepper
Directions See How It's Made
- Chop finely the celery, carrot and onion and sauté in 3 tablespoons of olive oil. As soon as the onion begins to change colour, add the lamb and continue to cook. After a few minutes, add the wine and allow to evaporate completely, then add the tomatoes. Continue to cook over a low heat for about one hour, then add the broth.
- Finally add the noodles and cook for a few minutes.
- Serve with freshly ground pepper.