Ingredients
- 6 lamb stock
- 2 onions
- 2 carrots
- 1 bay leaf
- 1 bone from a roast leg
- 2 c ripe tomatoes (chopped very)
- 1 c cubed lamb (cooked)
- 2 tb olive oil
- 1 tb butter
- 1 ts salt
- 1 ts pepper
- some garlic
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.
