Kelle Paca Soup

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the lamb trotters in a large pot and cover with water.

2. 2

   Bring to a boil, then reduce heat to low, cover, and simmer for at least 3 hours, or until the meat is very tender and easily falls off the bone.

   Ca. 3 t.

   Kokkens note: Skim off any foam that rises to the surface during the first hour of cooking.

3. 3

   Carefully remove the trotters from the pot and let them cool slightly.

   Ca. 10 min.

4. 4

   Strain the broth through a fine-mesh sieve into a clean pot to remove any bone fragments or impurities.

   Ca. 5 min.

   Kokkens note: This step is crucial for a smooth soup base.

5. 5

   Once cool enough to handle, remove the meat from the bones and chop it into small pieces.

   Ca. 10 min.

   Kokkens note: Discard all bones and gristle.

6. 6

   Return the chopped meat to the strained broth and add the salt.

7. 7

   In a small bowl, whisk together the minced garlic and lemon juice to create the sauce.

   Ca. 2 min.

8. 8

   Serve the soup hot, with a spoonful of the garlic-lemon sauce drizzled over each bowl, and a sprinkle of red pepper flakes if desired.

   Kokkens note: Some prefer to mix the garlic-lemon sauce directly into the pot, but serving it separately allows for individual preference.