Easter Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until fragrant.
• STEP 2.Add diced lamb and cook until browned on all sides. Season with salt, pepper, and your choice of herbs such as rosemary and thyme.
• STEP 3.Add chopped carrots, celery, and potatoes to the pot. Stir well to combine.
• STEP 4.Pour in chicken or vegetable broth and bring to a boil. Reduce heat and simmer for about 1 hour, or until the lamb is tender and the vegetables are cooked through.
• STEP 5.Taste and adjust seasoning if needed. Serve the Easter Soup hot with crusty bread on the side.
• STEP 6.Cooking Tips: For extra flavor, you can add a splash of white wine or lemon juice to the soup. You can also garnish with fresh herbs before serving.
• STEP 7.Storage and Serving: Leftover Easter Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Cooking Tips

• For extra flavor, you can add a splash of white wine or lemon juice to the soup.
• You can also garnish with fresh herbs before serving.

Storage and Serving

• Leftover Easter Soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop before serving.