Ingredients
- 6 lamb stock
- 2 onions
- 2 carrots
- 1 bay leaf
- 1 bone from a roast leg
- 300 gr ripe tomatoes (chopped very)
- 240 gr cubed lamb (cooked)
- 30 ml olive oil
- 14 gr butter
- 3 gr salt
- 3 gr 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.
