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This soup can be served to 6 months old babies.
When we have a baby or a toddler at home, an easy beef or lamb soup can be a practical meal.
It is important for this soup to keep its basic flavors; when it is done, it is possible to puree some of the meat, along with a few vegetables.
[Well-done meat is easy to puree yet, of course, enough of the excellent liquid will help get a really smooth puree for baby.]
Freezing pureed meat and vegetables separately into ice cube trays can always be handy.
Unmold frozen cubes into freezer bags to keep these frozen for a little while.
To serve this soup to adults, simply season the soup to taste.
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- Approximately 6 1/3 ounces [180 g] high-quality lean lamb leg, or lean shoulder
- 2 celery stalks
- 1 small onion, peeled
- 1 [340-g / 12-ounce] wedge turban squash or pumpkin
- 12 1/3 ounces [350 g] parsnips
- 8 to 10 cups [2 to 2.5 L] water
- Freshly chopped herbs, to taste [except for babies]
- Salt, optional [for adults]
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- Well remove nay fat form lamb, then cut meat into tiny dices.
- Finely chop celery and onion.
- Peel turban squash or pumkin wedge, remove seeds then finely dice meat, to get approximately 2 cups [500 mL].
- Peel then chop parsnips.
- Into a large casserole, slowly bring together lamb dices, chopped celery and onion, turban squash or pumpkin dices, chopped parsnips and 8 cups [2 L] water to a boil.
- Simmer for 2 hours, pouring more water as needed.
- Remove and reserve some of the broth and lamb dices for younger, 6 to 7 month old babies; puree reseved ingredients until smooth.
- Season remaining soup, which will be served to 8 to 9 months toddlers to taste with freshly chopped herbs.
- If desired, salt remaining soup before serving to adults.
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