Remember the Leg of Lamb Mechoui? There was so much luscious leftover au jus from that, that I saved it in a bowl, placed it in the refrigerator, and easily skimmed off the small layer of fat the next morning.
I obtained about 2 cups worth of nicely gelatinized au jus, that I decided to make it into a soup. Looking through the fridge, I found I had Brussels sprouts that would do nicely with it.
I don’t really care for the sprouts just being boiled, but they do wonderfully roasted, and then put into a liquid base (such as a soup). This would mean I wouldn’t have to cook the broth very long, either.
Onions are a staple in this house, so I also roasted some onion with the Brussels sprouts. Since the juices still had a ras al hanout atmosphere to them, I didn’t focus much on additional seasonings.
If one desires, one can also add bits of leftover lamb into this soup – I ended up finding other uses for those, so this broth stood on its own with the vegetables. One could also add slivers of red or orange bell pepper for a colorful atmosphere, possibly using less of the other veggies if you do so.
Because of the gelatin, and the local-farm-raised-pastured properties, and the cruciferous Brussels, this is a very nutritious soup, and would be warming on a cold autumnal day. Which here in New England, are coming…
Note: I thought I was going to use twice as much Brussels sprouts and onions than I actually added, after roasting, to the soup. So the photos aren’t adjusted, but my recipe has been adjusted. (The extra veggies got eaten later…)
Prep Time: 10 minutes.
Cook Time: 20 to roast the veggies, about 10 for the soup.
Rest Time: Nada.
Serves: 2, but have a salad or something as a side.
Leftovers: Yes, but will be less-crispy upon re-heating.
Lamb Broth Soup with Brussels Sprouts
- About 2 cups of lamb broth (or pork, or chicken, or goat, or beef) – but use homemade broth with inherent gelatin. Left from a roast, which doesn’t have to be the recipe I used… is wonderful since you won’t have to add extra seasonings, and you should have a nutritious gelatin based broth. The supermarket varieties don’t have the flavor or nutrition levels for this recipe.
- 80 grams of trimmed and chopped Brussels sprouts. The thicker base of these, chop finer than the leafy ends.
- About 1/6th of a medium-large onion, sliced.
- 1 teaspoon of avocado oil. (Check to be sure YOUR avocado oil is for high heat cooking, I source mine from BJ’s or Costco.) Or some other high heat healthy cooking oil. If your broth isn’t very seasoned, bacon fat could be an option.
- 1 celery stalk, diced.
Roast the prepared Brussels sprouts and onion and cooking oil (mix together first) in a pre-heated oven for 20 minutes.
When that is almost ready, heat up the broth and celery together, on high, on the cooktop in a suitable pan.
Pull out the sprouts and onion from the oven.
When the gelatin of the soup has liquified, and is warm, add the sprouts and onion to the soup.
Bring to a boil and immediately reduce to a simmer.
Cook for about 5 more minutes.
Remove from heat, and serve — you can garnish with fresh parsley after you ladle this out.
And shared with the equally wonderful folk at the Homestead Blog Hop.
And, yes, over at the equally fine folk at the What’s For Dinner, Sunday Link Up locale!