“Complicated but well worth the effort. Peruvian family recipe passed down since days of the Inca.” - by Kathleen Volner
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Rinse lamb, and put in pot with water. Add squash, carrots, and celery. Bring to a boil, and then simmer for half an hour. Do not cover.
- Twist stems off cilantro bunch. Put in a blender with 1 cup water. Blend till liquefied. Add garlic cloves, onion, red pepper, bouillon cube; chop in blender. Do not liquefy. Should be fairly chunky.
- Stir fry cilantro mixture in olive oil till onion is translucent. Add to soup pot with beer, and simmer for 15 minutes.
- Add potatoes, and simmer for final 15 minutes, or until potatoes are tender. Season to taste with salt.
Nutrition
Amount Per Serving (8 total)
- Calories
- 113 cal
- 6%
- Fat
- 3.6 g
- 6%
- Carbs
- 16.7 g
- 5%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"Fairly nice, but ultimately basic soup. I found that the lamb bones needed to cook much longer (as I had suspected). The soup seemed much improved the following day, when I added some barley, a litt..." See morele balsamic vinegar, and a drop or three of tobasco."
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