Corned beef and cabbage is a hackneyed culinary concept and, however ubiquitous in America, isn’t really Irish anyway. He doesn’t remember every having this leek and lamb soup in Ireland, but the idea seems plausible—and likely very tasty, as well.
He found this preparation at the website of the American Lamb Board, which credits Feasting at Home with the recipe’s creation. As you might expect, there is a trove of lamb recipes there. Those of you who possess a pressure cooker should have no trouble folllowiing the recipe. If, like most of us, you do not use a pressure cooker, we'd say just wing it. You have made soups or stews before, haven't you?
Brothy Leek, American Lamb and Cabbage Soup
Time: 20 Minutes Cook Time: 50 Minutes
- 1–2 tablespoons olive oil
- 2 leeks, sliced into rings, rinsed, drained.
- 1 cup carrot
- 1 cup celery, diced
- 4 garlic cloves, rough chopped
- 1 head green cabbage, halved, cored, cut into roughly 1-inch cubes
- 1 1/2 lbs lamb (stew meat- shoulder, leg, etc) cut into 2-inch pieces, fat trimmed
- 6 cups chicken broth
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoonns apple cider vinegar
- 2 teaspoons dried thyme (or Herbs de Provence, or Italian seasoning)
- 1/2 teaspoon caraway seeds (optional)
- 1/4 teaspoon cayenne (optional)
- 2 bay leaves
- 1 can white beans, drained (see notes for dry)
- fresh parsley
- grated pecorino ( or other hard salty cheese- manchego, parmesan)
Cut leeks into rings, place in a bowl and soak in water, separating the rings. Rinse out any dirt and drain. Heat oil in the Pressure Cooker, add the rinsed leeks, carrots, celery and garlic. Saute until leeks start to tenderize, about 5 minutes.
Add the cabbage, lamb, broth, salt, pepper, apple cider vinegar, thyme, caraway, cayenne and bay leaves. If adding dry white beans add them now (1/2 cup). Give a stir.
Set Pressure Cooker to High pressure for 40 minutes. Manually or natually release.
Add canned white beans if using and set to saute function to heat those beans through. Taste and adjust salt to your liking.
Serve in bowls with fresh Italian parsley, grated pecorino and crusty bread