Lamb Stone Soup

Why do I call it a stone soup? Because I wasn't planning on making a soup at all. I added ingredients, one by one, as they occurred to me. It struck me as similar to the Stone Soup story. The soup just grew, ingredient by ingredient...:))

 

First, I thought I would make broiled lamb chops. I am allowed to have them, and olive oil, on my Atkins Diet.

 

Then I decided I was in the mood for sautéed lamb chops like my Mother of Blessed Memory used to make. I added olive oil to my one meat frying pan.

 

I didn't follow my Mom's recipe because I was in the mood for curried lamb. I added curry powder to cover both sides of my two shoulder lamb chops and started to sautée them with wedges of two large onions

and about six large garlic cloves.

 

I went outside and cut about eight stems of red basil leaves and flower stalks. I added the basil leaves and the stripped flowers and buds in to the pan.

I added six stalks of celery cut into various lengths.

 

Then I realized the heavy metal pan is quite deep, about four inches. So I decided to turn this into a soup. I added a little water at a time to finish sautéing the lamb chops and onions, and then to bring the water level up so I would have soup for two days. I added a bit more olive oil to the soup and about six more garlic cloves.

 

I was thinking of adding some of Mrs. D's salt free spices, but after tasting the broth, I decided the flavors were perfect as is.

 

This soup is good to eat in about half an hour of flavor blending, since the sautéing process brings out and blends lots of intense flavors.

 

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