White spring lamb soup with small pasta tubes

White spring lamb soup with small pasta tubes

Zuppa di agnello falso allarme

By
From
Pasta
Serves
4
Photographer
Laura Edwards

To glorify what I thought was a wonderful spring day, I created this recipe. However, halfway through, the snow started to come down, turning my garden white. The sunshine was a false alarm, so this soup turned into a recipe to satisfy my wish for winter comfort!

Ingredients

Quantity Ingredient
60ml olive oil
2 onions, peeled and coarsely chopped
1 whole celeriac, peeled and cubed
3 carrots, peeled and cubed
700g lamb neck cutlets
1.5 litres water
2 chicken stock cubes
1 fresh rosemary sprig
salt and pepper, to taste
250g dried ziti tagliati pasta or maccheroni
2 tablespoons finely chopped fresh flat-leaf parsley

Method

  1. Pour the oil into a large saucepan and fry the onions for about 5 minutes, then add the celeriac and carrots, and fry for a further 5–6 minutes. Add the lamb, pour over the water and crumble in the stock cubes. Bring to the boil, add the rosemary with some salt and pepper to taste, then cover with the lid and simmer for an hour.
  2. Remove the meat from the pan, and discard the bones. Cut the meat into little chunks, and return to the soup. Add the pasta and cook for a further 8–10 minutes.
  3. Serve hot, sprinkled with parsley.

Alternatives

  • You could use sedanini or tubettini, anything small for the soup. If you left out the pasta, and made the soup less liquid, it would make a nice sauce for something like penne.
Tags:
Antonio
Carluccio
pasta
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