The Brightest Light

Passport & Plate - Kjotsupa- Icelandic Lamb Soup

Iceland | Friday, March 6, 2015 | 5 photos

Ingredients
2 Tablespoons of Olive Oil
3 lbs of Lamb Shoulder Chop
1 Medium Onion Chopped
1 Tablespoon of Finely Chopped Garlic
3 Large White Potatoes (scrubbed well and peeled, then chopped into similar "bite size" pieces)
3 Carrots peeled and chopped into about 1/2 inch size pieces
2 Rutabagas chopped into uniform pieces
6 Cups of Water (plus 1-2 to more to supplement later in the recipe)
1/3 Cup of White Wine
1/2 Cup of Parslye
1 Tablespoon of Fresh Rosemary chopped
1/2 Tablespoon of Oregano (dried)
1/2 Tablespoon of Thyme
Kosher Salt
Pepper

 

How to prepare this recipe
1. In a large Dutch oven (ceramic), heat olive oil over medium-high heat. Season the lamb shoulder pieces with salt and pepper.
2. Add the lamb shoulder to the pot and brown on both sides. Remove from the pot and reserve.
3. Lower the heat and add in the garlic. Let it saute for about 2 minutes, then add your chopped onion along with the rosemary, oregano, and thyme. Let that saute together for about 5 minutes, until the onion starts to get soft.
4. Deglaze the pot with the white wine. The wine may sizzle as it hits the pot which is what you want! Use this opportunity to scrape up any brown bits from the bottom of the pot. Let it simmer together for about 5-7 minutes.
5. Add the lamb back to the pot. Pour in the 6 cups of water, making sure it covers everything. With the stove on a medium heat, let it simmer with the lid on for 45 minutes.
6. After 45 minutes skim the fat off the top. You may be able to see a "film" has formed over parts of the soup, that is what you want to scoop up with a spoon!
7. Let it simmer about 45 minutes more, until the lamb is tender, falling off the bone. Remove the lamb from the pot and cut it away from the bone (discard). Pull/cut the lamb into small pieces, try to discard any fat and reserve.
8. To the simmering broth, add the root vegetables. Season the broth with a teaspoon each of salt and pepper, along with half of the parsley. Add some more water to the soup at this stage if you feel the vegetables need to be covered. Do not add in any more than 2 cups.
9. Cook for another 15 minutes until the vegetables are tender. Then add back in the lamb meat to warm through. Taste the soup to adjust seasonings.
10. Serve and garnish with the remaining parsley.
11. If you can, let the soup sit overnight to develop the flavors.

 

The story behind this recipe
As my husband and I touched down in Iceland we were greeted by the all-consuming darkness and biting cold wind. But the anticipation of seeing the northern lights made the cold seem non-existent. As night fell after a day of exploring Reykjavik, we suited up to drive out into the deep night to chase the northern lights. Our gracious guide drove us for hours upon hours but the fog and clouds never allowed the lights to peek out.

On our final day as the icy rain poured down on us, the ride in our monster truck jeep became more dismal by the minute. Through the rain we struggled to see the waterfalls, glaciers, and black sand beaches when finally, we took a break at a local lunch spot. As I entered I was greeted by a cafeteria-style dining room with floor to ceiling windows that made it seem as though you were sitting amongst the snow-covered mountains. Staring at the menu with a hot chocolate in hand, I was drawn to the Icelandic “Meat Soup.” Upon ordering, our guide mentioned that Icelandic “Meat Soup” was his favorite meal and explained his grandmother used to make it for him all time. I jumped at the chance to continue the conversation by asking him many questions on how she made it. This soup made this large burly man turn into a child as he explained, with a wistful smile, memories of his grandmothers cooking. Our soup arrived. Appearing through the steam was the sight of hearty potatoes, carrots, and lamb in a clear broth. Soon enough, the icy disappointment of our weather tribulations began to melt away as I began to understand that one good meal could change the tone of a trip. That night, the clouds started clearing and we finally found the elusive lights. But for me, the brightest lights were not seen in the sky, but rather on my plate.