Soup ‘n’ Stuff with Bits
Mumski used to make Dad the same soup every winter. It took me a long time to grow out of disliking soup – mostly I didn’t think it was a meal. Like all generations, they evolve and so has this next generation of Mumski’s soup.
Soup ‘n’ Stuff with Bits is most certainly a meal. It’s a hearty soup with lots of filling ingredients. I love to make a big batch and eat for days. When I am getting a bit sick of it, I’ll add some asparagus or whatever.
This soup was made to share with Cindy Girl at work. She has been blessing me lately with the best and most dedicated cook in Sydney’s (her mum) food! I love food, and I love to cook, but I find it so hard to organise myself for work. Cindy took control and decided she didn’t want to see me eat high calorie expensive lunches and has blessed me with her organization and her mother’s cooking. I have glowed this week with Dad’s BBQ, mum’s grilled chicken and brussels sprouts and cannelloni with French beans.
Cindy Girl, I know I had a really grumpy week… but your sharing made me so happy and lucky. AND I lost a kilo. :]
Serves: 6
Prep time: 20min
Cook time: 2 hours
Ingredients:
2 lamb shanks
2 tins of Cannellini beans, drained and rinsed
2 carrots, cubed
2 stalks of celery, cubed
1 onion, cubed
2 medium potatoes cubed (or one large)
1 turnip cubed
1.5 liters of veggie stock
4 cloves of garlic finely chopped
1 bay leaf
Parsley
A little flour to coat the shanks
Grilling cheese on rye bread to serve makes this dish like a warm hug on the couch.
1. Grab a large pot to cook your soup in and begin by browning the shanks off. To do this simply rub in flour to add a thin coat all over the shank. Fry for a few minutes either side on a high temperature until browned, remove from heat.
2. Into the same pot add the carrot, celery, onion and bay leaf and turn the head down to the low range of medium. Continue to stir occasionally sweating the onions and softening the carrot and celery. Once the onions are almost clear add the garlic, some parsley and cook for another minute
3. Add the potatoes and turnip, stirring through. Pour over the stock, and return the shanks to the pot, immersing them. The stock should cover the vegetables. Cover and bring to the boil.
4. Finally add the cennellini beans and continue to cook slowly, covered on a simmer for 1.5 hours checking it every 20 minutes or so.
5. Once the shank is tender it should tear easily from the bone. Be careful to remove any fatty or gristly bits. (We leave them in during the cooking as that little bit will add to the flavor of the stock – but you don’t want your guests biting into it)
6. Serve into big bowls and top with a sprinkle of parsley. You may also add some parmesan if you choose.