Austerity Soup or Mint & Lamb Consommé
Preheat oven to 200°C
1 lb lamb bones
1 small onion, quartered
1 medium stick of celery
1 sprig of thyme, basil or parsley, chopped
1 bunch of mint, finely chopped
Salt & freshly ground black pepper
Fresh mint leaves
Roast the lamb bones for about one hour. Put them in a large soup pot and add the remaining ingredients. Bring to the boil, reduce the heat and simmer for about one hour. Cool and strain. Chill well.
Garnish with mint and orange slices and serve with crusty bread.
Do you mind if I just drink a glass of water instead of making this Consomme? It would have the exact same nutritional value and would save me a lot of trouble.
Let me know so I can either make the soup or give the bones to my dog.
Nancy – You could make the Consomme and than give the bones to the dog. 😉
After eating that watery consomme, I would be so hungry I would probably be fighting the dog for the bones.
Nancy – You are a hoot! I am laughing my head off here.