Description
A rich and creamy soup made from lamb brains, perfect for adventurous eaters.
Ingredients
Scale
- 2 lamb brains
- 4 cups chicken stock
- 1 cup heavy cream
- 1 tablespoon butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Clean the lamb brains under cold water, removing any membranes.
- In a pot, melt the butter and sauté onion and garlic until soft.
- Add the cleaned lamb brains and cook for a few minutes.
- Pour in the chicken stock and add the bay leaf.
- Simmer for about 20 minutes.
- Remove the bay leaf and blend the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- This bisque can be served warm or chilled, depending on your preference.
- Ensure lamb brains are fresh to get the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: blending
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 100mg