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Lamb, pea and fennel soup

Australian Gourmet Traveller Greek recipe for lamb, pea and fennel soup.

By Rodney Dunn
  • Serves 6
  • 15 mins preparation
  • 2 hrs 30 mins cooking
Lamb, pea and fennel soup
Lamb, pea and fennel soup

This is true comfort food. Rustic and hearty, leave it to simmer on the stove for those cooler autumn days.

Ingredients

  • 900 gm lamb bones
  • 2 tbsp olive oil
  • 1 lamb shank (about 350gm)
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 3 baby fennel (about 450gm each), bulbs finely chopped, fronds reserved and finely chopped
  • 650 gm kennebec potatoes (about 3), finely chopped
  • 320 gm podded peas (about 900gm unpodded)

Method

Main
  • 1
    Preheat oven to 220C. Place lamb bones in a roasting pan and roast until golden (10 minutes).
  • 2
    Meanwhile, heat olive oil in a large saucepan over medium-high heat, add lamb shank and cook, turning occasionally, until golden (4-5 minutes). Reduce heat to medium, add onion and garlic, sauté until softened (4-5 minutes), add fennel bulb and potato and cook until tender (4-5 minutes). Add lamb bones and 3 litres of water, bring to the boil and simmer until meat falls from the bone (2 hours). Remove bones and shank from liquid, shred meat with a fork (discard bones) and return to pan. Bring to the simmer, add peas and cook until peas are tender (1-2 minutes). Season to taste, scatter over reserved fennel fronds and serve hot.

Notes

Drink Suggestion: Aromatic hoppy ale.