Here’s a savory recipe with an added taste of Lamb. Feel free to use other types of meat if desired. I also prefer more cheese and loads of garlic.
6 large lamb leg chops
3 large brown onions, halved, thinly sliced
5 garlic cloves, crushed
1L beef stock
3 sprigs fresh thyme
2 dried or fresh bay leaves
1 8 inch baguette, cut into 1 inch thick slices
4 slices Swiss cheese
Fresh thyme leaves for serving
Fill half of a large saucepan with water. Place the lamb in the pan and then put it over high heat. Bring it to a boil. Reduce the heat to low and then let it simmer for an hour or until the meat is tender.
Drain the lamb and discard the liquid. Finely shred it and transfer it to a plate. Let it cool.
Next, melt the butter in a large saucepan over medium heat. Sauté the garlic and butter for 10-12 minutes or until the onions are soft and caramelized. Season it with salt and pepper. Pour in the beef stock. Add the bay leaves and thyme. Set the heat to high and bring it to a boil. Reduce the heat to low and let it simmer for another 5 minutes. Let it cool.
After, transfer the soup into a food processor or blender. Discard the thyme and bay leaves. Process it for 2-3 minutes or until it is smooth. Pour the soup back into the pan and set the heat to medium. Add the shredded lamb and stir constantly until the soup is warm and heated through.
Grill the bread slices for 2-3 minutes on each side or until it is toasted and brown. Slice the cheese in half and divide it among the toasted bread. Grill it for another 2-3 minutes or until the cheese melts.
Ladle the soup into 4 bowls. Top the soup with 2 pieces of toast. Sprinkle with thyme before serving.
Photo Courtesy Of: alanagkelly