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Peruvian Lamb Soup

Peruvian Lamb Soup

Kathleen Volner

Kathleen Volner

Complicated but well worth the effort. Peruvian family recipe passed down since days of the Inca.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 1062 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. Stir fry cilantro mixture in olive oil till onion is translucent. Add to soup pot with beer, and simmer for 15 minutes.
  4. Add potatoes, and simmer for final 15 minutes, or until potatoes are tender. Season to taste with salt.
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Reviews

Kuldunia
20

Kuldunia

11/3/2003

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 little balsamic vinegar, and a drop or three of tobasco.

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