Cilantro Lamb and Broad Bean Soup
On a grey and wet day, this fragrant, brothy and hearty Cilantro Lamb and Broad Bean Soup is a warming hug in a plate, a comforting dish which elevates leftovers into a properly delicious meal! Happy Thursday!
Ingredients (serves 2):
2 heaped teaspoons Capon Fat
1 teaspoon Graines à Roussir
300 grams/10.5 ounces leftover Roast Lamb
a small bunch fresh Cilantro
1 garlic clove, minced
1/2 teaspoon freshly cracked black pepper
2 tablespoons sweet soy sauce
1 1/4 litre/5 cups water
1 cup frozen broad beans
1 tablespoon demerara sugar
Melt Capon Fat in a large pot over medium-high heat.
In a mortar, quickly crush Graines à Roussir with the pestle, and add them to the hot, melted Capon Fat. Fry, a couple of minutes until fragrant.
Meanwhile, with a sharp knife, cut leftover Roast Lamb into thin slices, and add to the pot. Cook well, to brown nicely, a few minutes.
Finely chop half of the Garden Cilantro, and stir into the Lamb, along with minced garlic. Cook, 3 minutes more.
Then, season with black pepper, and deglaze with sweet soy sauce. Stir in 1 litre of the water, and bring to a rolling boil. Cook, stirring often, for about 10 minutes, then reduce heat to low, cover with a lid, a simmer, 2 hours.
Bring a small pot of salted water to the boil. Once boiling, add broad beans, and cook, about 5 minutes. Drain broad beans, and immediately plunge in a bowl of ice water to stop cooking and cool.
Once cooled, peel broad beans.
Once the broth has reduced and is very fragrant, stir in demerara sugar until dissolved.
Add broad beans, and gradually stir in remaining water. Bring to the boil.
Finely chop remaining Garden Cilantro.
Serve Cilantro Lamb and Broad Bean Soup very hot, sprinkled with chopped Cilantro,
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