I’ve been fortunate enough to have visited Iceland twice so far, and hopefully I’ll be lucky enough to visit many more times to come. It is a country that really does take your breath away, with scenery that is unique and a landscape that is constantly changing. Iceland is known for it’s lamb and this soup is a staple in Iceland. This soup takes minimal effort, a little time and once you’re sitting down with a bowl in hand, the mind is instantly transported to Jökulsárlón or Þingvellir. Serves 4.
Cooking: 2hrs- 2hrs 15mins
- 1tbsp vegetable oil
- 600g diced lamb
- 1L lamb stock (either using stock cubes, ready made stock or homemade stock*)
- 500g baby potatoes, halved
- 1/2 medium turnip, diced
- 1 handful kale, stalks removed
- 1 large leek, sliced
- 3 sprigs of thyme
- 1/3 cup porridge oats
- Salt and pepper, to taste
- In a large casserole, add the oil and fry the lamb in batches over a medium- high heat to brown and then set aside.
- Lower the heat to medium and add the leeks. Stir regularly and fry until softened but not coloured, if needed lower the heat further to low- medium.
- Return the lamb to casserole pot and add the stock and thyme. Gently simmer for 1 1/2 hrs over a low heat.
- Add the potatoes and turnip and cook for a further 20mins.
- Add the porridge oats and kale and cook for a final 10 mins.
- Discard the stalks of thyme and then serve and enjoy.
- Making stock is very simple and easy to do. It can be made ahead and then placed in the freezer for future use. Simply use the leftover bone from a lamb roast, place it in a large stock pot with any vegetable to hand (onions, carrots, etc) and leave to simmer for 4-6hrs. Strain into a freezer proof container, allow to cool and then freeze until needed.