Rich soups are always in season.
- 40 dkg lamb (shoulder) cubed
- 1 onion, finely chopped
- 10 dkg each carrots, parsley root, celeriac, and zucchini
- 1 bulb garlic
- 2 bay leaves
- 1 dl olive oil
- 3 dl heavy cream
- salt, pepper, tarragon, parsley
- tarragon vinegar
- 1 tablespoon wheat or rice flour (gluten-free)
Cut the vegetables and meat into cubes of equal size. In a little oil, brown the chopped onion, adding the garlic at the end. Season with salt and pepper before adding the bay leaves and cubed lamb. Allow to become slightly browned, then add vegetables and water to cover. Thicken with flour mixed with cream and cold water. Sour with tarragon and tarragon vinegar. Add fresh parsley for that final touch before serving.
Tip: The broth left after boiling a smoked ham can be substituted for the water, but in that case, go easy on the salt!