This bone broth soup is so good! It’s filling, simple to make, and packed with flavor. This is the perfect soup to warm your soul on a chilly winter evening. It’s best to make this soup in the morning, or on the day before you wish to serve it.
Yield: 8 cups
Serving size: 2 cups
Ingredients:
- 2 1/2 lbs center cut loin lamb chops
- 12 oz frozen spinach
- 5 cloves garlic, minced
- 1/4 tsp. ground cumin
- 1/2 tsp. dried thyme
- 10 cups water
- 2 whole dried bay leaves
- 1 tbsp. fresh lemon juice
- salt & pepper
- grated parmesan cheese, optional
Directions:
- Cook the spinach per the directions on the package.
- Place the first 7 ingredients into a large soup pot.
- Bring the soup to a full boil over high heat. Once the soup is boiling, lower the flame so the soup is cooking on a slow boil.
- Continue to cook the soup, without stirring, for about 1 hour or until the lamb is cooked through and very tender.
- Use a slotted spoon to remove the meat to a plate. Remove the bay leaves and any bones that may have fallen into the soup.
- Add the lemon juice to the soup, and season to taste with salt and pepper.
- Remove the meat from the bones, cube it, and return it to the soup.
- Place the pot on a cooling rack to cool down to almost room temperature. Then, place the soup into the refrigerator for 2-3 hours, until the lamb fat has risen and solidified on top of the soup.
- Use a slotted spoon to remove and discard the fat. This will give you the benefits of the bone broth, and prevent the soup from being greasy.
- Heat the soup back up on the stove top before serving. Top each bowl with some grated cheese, if desired.
