One of my pet peeves is this: I go out to eat at a “nice” restaurant, I order soup, I taste the soup, it tastes CANNED. AAAAh!!!! Am I nuts or do other people feel as annoyedas I do?
Soup is so important! I mean, anybody can throw a piece of meat on a grill and serve it with some veggies! Big deal! The other day, I was invited at a seafood place. O.K. I order lobster bisque and not only did it taste canned but it had so much cream in it, I could barely swallow it.
My point is this: A good soup takes times. The broth needs to be homemade. That’s why when I take the time to make this homey Lebanese soup, it is consumed within the hour; yet it takes me 2 days to make it.
- 2 nice lamb shanks
- 4 onions
- 1 large can of Italian tomatoes or Pomi or 1 1/2 pounds of tomatoes
- 3 or 4 large carrots, peeled and sliced thick
- 3 or 4 garlic cloves
- spices for the broth: thyme, sprig of parsley, a few cloves of garlic, some cloves, some peppercorns, a bay leaf.
- 1 1/2 cups of white beans or any type of bean that you like.
- Make the lamb stock: Brown the shanks in a little oil on all sides. Add at least 6 cups of water to the pot and one onion and all the spices.
- Bring to a boil. Lower heat and simmer for at least one hour. Cook until the lamb falls off the bone. Cool and when it has been refrigerated for a while, take off any fat that has congealed on the surface.
- Chop the onions; in a skillet, heat a few tablespoons of olive oil; add the onions, fry till golden; add the tomatoes and cook for 20 minutes. Cool and puree in a blender. Set aside.
- Reheat the lamb stock, remove the shanks and set aside. Add the beans to the stock and simmer, adding more water; add the carrots and garlic cloves, simmer till the beans are cooked. Add the tomato sauce, cook 20 minutes longer.
- Remove all the fat and membranes from the shanks, keeping the meat pieces which will fall off the bone easily. Add to the soup.
- Serve hot, garnish with some parsley.
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