Irish lamb soup with green peas Drunken Sailor
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Recipe for this dish was posted on this site in 2008 by user Maranta under the name "Shepherd's Soup" and illustrated by me as part of the "Coloring pages". Regular Irish lamb soup with green peas. But there is a way to make this soup even more Irish! All we need is half a glass of whisky, a band of crackling band mates and a lilting song.
Ingredients for Irish lamb soup with green peas "drunken sailor":
- Lamb - 450 g
- Potatoes - 300 g
- Carrots (medium) - 1 pc
- Onions - 1 pc
- Green peas (frozen) - 300 g
- Broth (meat, vegetable or herb broth) - 1,5 l
- Tomato paste - 3 tablespoon
- Butter (20g - for soup dressing, 50g - for frying meat) - 70 g
- Greens (dill, parsley, coriander) - 1 bunch.
- Wheat flour / Flour - 1 pound
- Laurel leaf - 3 pcs
- Whiskey - 100 ml
How to cook Irish lamb soup with green peas "drunken sailor" step by step with photos
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This picture shows the main ingredients of the dish. |
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Chop the lamb into big chunks and put them in a pan with melted butter. |
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Fry on high heat until browned. |
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Put the meat into a deep cast-iron saucepan and pour the broth, having previously diluted the tomato paste in it. |
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We add the onion sliced in quarters and the bay leaf. Cook over medium heat under a lid for 10 minutes. |
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Meanwhile, cut potatoes and carrots into small cubes or slices. |
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After the 10 minutes we put them in the soup. Taste and season with salt and pepper and continue cooking for 20 minutes more. |
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Pour into the soup half of the chopped greens and frozen green peas, bring to the boil and cook for 10 minutes, then remove from the heat and remove the bay leaf. |
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Add 20g of butter, melted with flour, and 100 ml of whisky to the soup. |
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Pour the soup on a plate, sprinkle with the remaining fresh herbs and serve hot. |
Meat, Spicy, Flour, Wheat Flour, Potatoes, Greens, Tasty, Butter, Onions, Carrots, Vegetable, Tomato Paste, Laurel Leaf, Green Peas, Bouillon, Whiskey, Broths and Soups, Hot Soups
