Icelandic Lamb Soup (Kjotsupa)
Bone-in lamb simmered from cold water with root vegetables, seasoned with nothing more than salt and pepper — a clear, clean-flavored soup dating to Norse settlement, where browning the meat or adding garlic would be a real departure from tradition.
Meat
Ingredients
- 2 lbs bone-in lamb shoulder or shanks
- 8 cups cold water
- 2 potatoes, chopped
- 2 carrots, chopped
- 1 rutabaga, chopped
- 1 onion, chopped
- 1/2 cup rice or oats
- Salt and pepper, to taste
- Fresh parsley, chopped, to serve
Steps
- Place the lamb in a pot with the cold water and bring slowly to a boil, skimming any foam that rises.
- Reduce to a gentle simmer and cook, covered, for 45 minutes.
- Add the potatoes, carrots, rutabaga, and onion, and simmer for another 30 minutes until the vegetables and meat are tender.
- Stir in the rice or oats and simmer 10-15 more minutes until cooked through.
- Season with salt and pepper.
- Ladle into bowls, remove any bones, and garnish with fresh parsley.