Pea & Lamb Soup
1 head Garlic
3 tbsp EVOO
1 med Red Onion (diced)
3 sprigs Thyme (leaves only)
1 # Lamb Fillet (ground)
1 qt Beef Stock (low sodium)
1 # Frozen Peas (or 2 cans)
2 tbsp Apple Cider Vinegar
Salt & pepper
Parsley for Garnish
Heat oven to 375°F. Cut a ¼ inch slice of the top of the garlic bulb to expose cloves, rub
with oil, wrap in foil, roast for 30-35 minutes.
In a soup pot, heat 2 tbsp oil over medium high. Add onion & thyme and cook about 5
minutes. Add lamb and brown. Add stock, peas, vinegar and season with salt & pepper.
Bring to a boil, turn heat to low and simmer for 20 minutes. Using an immersion blender
or in a food processor, blend soup.
Remove garlic from oven, squeeze out cloves and add to blender. Serve w. a sprinkle of
fresh parsley and a drizzle of EVOO.
Peas are rich in protein and a good source of fiber, Vitamin A, C and B1. Whether fresh
or frozen they’re an abundant supplier of B1 (thiamin) and iron. Thiamin is essential for
energy production, nerve function and carbohydrate metabolism. If you’re looking to
promote good intestinal health, peas are the bees knees due to their water-soluble fibers
which bind with cholesterol and help excrete it from the body.
There’s another secret to peas as well, the juice of peas has been known to be beneficial
for people who have trouble absorbing fats due to gluten intolerance.Pea juice enables the intestines to reabsorb food again by repairing the small intestine membranes which have been damaged.
This delicious and easy to make soup is the perfect way to eat your winter greens.