“These new recipes are some of my favourite no-fuss, nutritious soups for cosy nights in. And because there's no such thing as too much comfort, I've also included recommendations for sides (butter rotis, polenta cake) and optional extras (risotto) to make them even more filling as family suppers.” – Abigail Donnelly
LAMB KNUCKLE-ANDPOTATO IRISH STEWSTYLE SOUP
“Nothing brings cold-weather comfort like my favourite Irish stew – or this brothy version with all the traditional flavours that make it such a classic.”
Serves 6
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 2 hours
flour 200 g
salt, to taste
free-range lamb knuckles 750 g
canola oil 2 T
carrots 4, peeled and halved
celery 2 sticks, chopped
onions 2, peeled and chopped
bay leaves 3
water 1 litre
potatoes 4, peeled and quartered
ground white pepper, to taste
Place the flour in a bowl and season with salt. Dust the lamb in the flour. Heat the oil in a large saucepan and brown the lamb in batches. Add all the remaining Cover and simmer for 1½ hours. Add the potatoes and cook until soft. Season to taste.
