Simple Leftover Lamb Chunky Soup

Name: Simple Leftover Lamb Chunky Soup
Cuisine: British
Ingredients: Leftover Lamb (shredded); Lamb Stock (800ml); Salted Butter (10g); Celery Stick (1 stalk); Organic Carrot (1 medium); Potatoes (2 medium or 4 small); Split Peas (2 Cups dried)

brewlass @cook_22229834

London

A great way to use Post-Easter leftover Lamb with simple store cupboard staples such as Split peas and celery.

brewlass @cook_22229834

London

A great way to use Post-Easter leftover Lamb with simple store cupboard staples such as Split peas and celery.

Saved

Ingredients

Fridge
Leftover Lamb (shredded)
Lamb Stock (800ml)
Salted Butter (10g)
Fresh
Celery Stick (1 stalk)
Organic Carrot (1 medium)
Potatoes (2 medium or 4 small)
Store Cupboard
Split Peas (2 Cups dried)

Saved

Steps

1

Soak split peas over night in cold water.
2

Get your cooking station ready with your ingredients and grab a medium saucepan, chopping board and knife. Wash and chop your carrot and celery into small cubes. Peel your potatoes and cube too.
3

Melt your butter into a pan on a medium heat. Add the leek, celery and carrot and sauté until wilted. Drain the split peas and add in along with potato. Stir for 2 mins.
4

Add in stock and lamb and season well. Bring to the boil and skim off any starchy foam then reduce to. Low simmer for 25-30 mins until the split peas are cooked through with a small amount of bite. Serve hot with cheese scones!