Lamb, Lentil, And Rosemary Soup
Ingredients
some garlic
30 ml olive oil
14 gr butter
2 onions
2 carrots
3 gr salt
3 gr pepper
6 lamb stock
300 gr ripe tomatoes
1 bay leaf
1 bone from a roast leg
240 gr cubed lamb
Instructions
soup bowl and ladle the hot soup over it. Garnish with the remaining fresh rosemary. Serve with a bottle of Tabasco on the side. Serves 4 to 6.