I simply love soups. All types of soups. Specially the ones that are a full meal by themselves like this Rice Soup.
Since I was a child I used to be the happiest when mama makes soup. She always made different ones and they all are sooooo good.
This is a recipe I developed myself and has become since a family favorite. Its simple to make and is very satisfying.
You will need:
- Lamb stock recipe , about 5 cups stock
- 1/2 cup cooked and shredded lamb pieces *
- 1 tablespoon samneh or ghee **
- 1 medium onion, chopped
- 1/2 cup rice
- 1/2 teaspoon cardamom powder
- salt and pepper, to taste
- 1 tablespoon chopped parsley, optional
- lemon juice for serving
* You can use ones that you made the lamb stock with or use leftover lamb meat
** Samneh and ghee are clarified butter so they have a higher burning point but have the same flavor as butter. If you don’t have it available replace it with an equal parts of butter and oil
Start by melting the samneh or ghee, then add the onions and cook until translucent.
Add the shredded lamb meat pieces and cook for a while.
Stir in the rice and cook for a minute or two. You want all the flavors to blend through. This step is specially important if you are using leftover meat.
After 2 to 3 minutes of stirring, add the lamb stock, cardamom and season with salt and pepper. Bring the soup to a boil, then simmer until the rice is cooked. Taste and see if it needs more seasoning.
Before serving, if you like, you can add parsley. Add it after you take it of the heat so it stays green and doesn’t wilt down.
Serve it with a squeeze of lemon.
This amount serves 6 to 8.
Happy cooking, and as we say in Arabic “Sahha Wi Afia”