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I visited Iceland for a holiday last year, and thoroughly enjoyed myself. I also fell in love with this soup; it's delicious and hearty, just as you would expect vikings to eat! It is also very cheap and simple, use the cheapest cut of lamb you can find, because the length of the cooking will tenderise any meat, and the cheaper (tougher) cuts tend to have a fuller flavour. This is more of a stew than a soup, and is traditionally either served with dumplings or bread or can have oatmeal / pearl barley added. The quantities shown in this recipe serve 4 as a main meal when served with dumplings.
Ingredients
- 500g Neck of lamb, diced
- 2 Leeks, sliced
- 1 Onion, chopped
- 2 Carrots, sliced
- 1/4 Swede, peeled and diced
- 1 tbsp fresh Rosemary, chopped
- 1 tbsp fresh Parsley, chopped
- Salt and Freshly ground black pepper
- 1L Stock
Method
- Place all ingredients into a casserole dish, mix well and cover.
- Place the dish into an oven at 160°C and cook for 3 hours, stirring occasionally.
- Serve immediately.