Icelandic lamb soup (Kjötsúpa)

Name: Icelandic lamb soup (Kjötsúpa)
Prep time: 95 min
Total time: 95 min
Yield: 6 people
Cuisine: IJslands
Ingredients: 2.6 lb bone-in lamb neck or shoulder; 10 cups water; 1 onion, roughly chopped; 3 carrots, sliced; 10 oz rutabaga, diced; 1.1 lb potatoes, diced; 1 leek, sliced; 1/3 cup pearl barley; 1 tsp dried thyme; 1 bay leaf; 2 tbsp parsley, chopped; 2 tsp salt; 1 tsp black pepper

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Kjötsúpa is a traditional Icelandic lamb soup with root vegetables and potatoes. The broth is clear, full-flavored and very warming.

Serves: 6 people

Preparation time: 95 min

Ingredients

bone-in lamb neck or shoulder – 2.6 lb
water – 10 cups
onion, roughly chopped – 1
carrots, sliced – 3
rutabaga, diced – 10 oz
potatoes, diced – 1.1 lb
leek, sliced – 1
pearl barley – 1/3 cup
dried thyme – 1 tsp
bay leaf – 1
parsley, chopped – 2 tbsp
salt – 2 tsp
black pepper – 1 tsp

Method

1. Bring the lamb, water, onion, thyme, bay leaf, salt and pepper to a boil. Simmer gently for 1 hour.
2. Lift out the meat and strain the broth if you like.
3. Add the carrots, rutabaga, potatoes and pearl barley to the broth and simmer for 25 minutes.
4. Pull the lamb from the bone and return it to the pot with the leek. Cook for 10 minutes more.
5. Finish with parsley and serve very hot.