New Zealand Lamb and Parsnip Soup with Crispy Rosemary
A hearty and comforting soup featuring tender New Zealand lamb and sweet parsnips, elevated by the aromatic crunch of crispy rosemary.
🧂 Ingredients
- 500 g New Zealand Lamb Shoulder(boneless, cut into 2cm cubes)
- 2 tbsp Olive Oil
- 2 medium Onions(chopped)
- 3 cloves Garlic(minced)
- 600 g Parsnips(peeled and chopped)
- 200 g Potatoes(peeled and chopped)
- 1.2 L Lamb Stock
- 2 sprigs Fresh Thyme
- 1 Bay Leaf
- to taste Salt
- to taste Black Pepper
- 2 tbsp Fresh Rosemary(finely chopped, for garnish)
- 100 ml Cream(optional, for richness)
👨🍳 Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches, then set aside.
- 2
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 3
Stir in the minced garlic and cook for 1 minute until fragrant.
- 4
Add the chopped parsnips and potatoes to the pot. Return the lamb to the pot.
- 5
Pour in the lamb stock, ensuring the ingredients are mostly submerged. Add the thyme sprigs and bay leaf.
- 6
Bring the soup to a boil, then reduce heat, cover, and simmer for 30-35 minutes, or until the lamb is tender and vegetables are soft.
- 7
Remove the thyme sprigs and bay leaf. Season with salt and pepper to taste.
- 8
For a smoother soup, use an immersion blender to partially or fully blend the soup. Alternatively, transfer a portion to a regular blender.
💡 Tip: Be careful when blending hot liquids. - 9
Stir in the cream, if using, and heat gently without boiling.
- 10
While the soup simmers, heat a small amount of olive oil in a separate pan. Add the finely chopped fresh rosemary and fry for 30-60 seconds until crispy. Drain on paper towel.
💡 Tip: Watch carefully to prevent burning. - 11
Ladle the soup into bowls and garnish with crispy rosemary.
💡 Pro Tips
- ✓Using lamb shoulder provides great flavor and tenderness.
- ✓Don't overcook the lamb; it should be tender but not mushy.
- ✓Crispy rosemary adds a wonderful textural contrast and aroma.
🔄 Variations
- Add a diced carrot along with the parsnips and potatoes for extra sweetness and color.
- For a vegetarian version, omit the lamb and use vegetable stock, adding more root vegetables like sweet potato or celeriac.
- A swirl of plain yogurt or sour cream can be used instead of cream.